System and Method for Integrating Business Operations

ABSTRACT

A method comprises providing an electronic menu to a customer, receiving a request for a new item, adding the new item to a plurality of item selections based on receiving the request for the new item from the customer, and providing the electronic menu to a second customer. The electronic menu initially comprises a plurality of item selections. Each item selection comprises one or more ingredients for the item selection and preparation instructions for preparing the item selection. The new item is not in the plurality of item selections when the request is received. The request for the new item comprises a list of one or more new item ingredients and new item preparation instructions for preparing the new item. The electronic menu comprises the plurality of item selections comprising the new item when the electronic menu is provided to the second customer.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application is a continuation-in-part of and claims priorityto U.S. patent application Ser. No. 14/286,932, filed on May 23, 2014,which claims the benefit of U.S. Provisional Application No. 61/826,580,filed May 23, 2013 to G. Renfroe, and U.S. Provisional Application No.61/826,967, filed May 23, 2013 to G. Renfroe, all three of which areincorporated herein by reference in their entirety.

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

Not applicable.

REFERENCE TO A MICROFICHE APPENDIX

Not applicable.

BACKGROUND

In a hospitality environment, such as a restaurant or bar, customers areattended to by various employees such as wait staff, bartenders,managers, etc. The flow of the business relies on the communication ofthe various employees to function. For example, when a customer enters arestaurant or bar, they are seated by a hostess. A hard copy of a menuis generally provided containing the available options for food anddrinks. A waiter may then take their drink and food orders, which aretransferred to the kitchen to prepare the food and/or the bar to preparethe drinks. Upon the completion of the order in the kitchen or bar, thestatus of the order can be communicated back to the waiter to deliverthe food or to a runner who can deliver the food to the table. Upon thecompletion of the meal, the customer can typically pay at a cashierstation, where the waiter may or may not act as an interface for thepayment process.

SUMMARY

In an embodiment, a method for adding a menu item to an electronic menucomprises providing an electronic menu to a customer, receiving arequest for a new item, and adding the new item to a plurality of itemselections based on receiving the request for the new item from thecustomer. The electronic menu initially comprises a plurality of itemselections. Each item selection comprises one or more ingredients forthe item selection. The new item is not in the plurality of itemselections when the request is received. The request for the new itemcomprises a list of one or more new item ingredients and new itempreparation instructions for preparing the new item. The electronic menucomprises the plurality of item selections comprising the new item whenthe electronic menu is provided to the second customer. The updated menumay be provided to a second customer. Each item selection may alsocomprise preparation instructions for preparing the item selection

In an embodiment, a method for creating a new menu item comprisesreceiving, by an electronic device, a list of ingredients for a menuitem, storing, by the electronic device, the list of ingredients in amenu item store, and providing the list of ingredients to anestablishment. A user of the electronic device receives the menu itemfrom the establishment based on the list of ingredients provided to theestablishment.

In an embodiment, a method of providing a level of service to a customerat an establishment comprises: creating a customer profile for acustomer of an establishment, storing customer information in thecustomer profile during one or more visits to an establishment,determining a customer ranking based on the customer information in thecustomer profile, detecting a presence of the customer at theestablishment, and providing a level of service to the customer based onthe customer ranking when the customer is at the establishment. Theestablishment comprises a restaurant or bar, and the customerinformation comprises at least one of a total amount of money spent bythe customer, an amount of money spent per customer visit, an amount ofprofit made on the customer, a number of guests associated with thecustomer during one or more visits, a time periods of one or morevisits, an amount of an item ordered, a type of item ordered, or anycombination thereof. The customer ranking is selected from a pluralityof customer rankings.

These and other features will be more clearly understood from thefollowing detailed description taken in conjunction with theaccompanying drawings and claims.

BRIEF DESCRIPTION OF THE DRAWINGS

For a more complete understanding of the present disclosure, referenceis now made to the following brief description, taken in connection withthe accompanying drawings and detailed description, wherein likereference numerals represent like parts.

FIG. 1 is an illustration of a business establishment comprising adynamically automated system according to an embodiment of thedisclosure.

FIGS. 2A-2F are illustrations of an electronic device communicating witha back office system according to an embodiment of the disclosure.

FIG. 3 is an schematic illustration of a system for integrating businessoperations according to an embodiment.

FIG. 4 is a method for monitoring inventory according to an embodimentof the disclosure.

FIG. 5 is a method for placing an order via an electronic deviceaccording to an embodiment of the disclosure.

FIG. 6 is a method for adding a menu item to an electronic menuaccording to an embodiment of the disclosure.

FIG. 7 is a method for adding a menu item to an electronic menuaccording to an embodiment of the disclosure.

FIG. 8 is a method of providing a level of service to a customer at anestablishment according to an embodiment of the disclosure.

FIG. 9 is an illustration of a handset according to an embodiment of thedisclosure.

FIG. 10 is a block diagram of a handset according to an embodiment ofthe disclosure.

FIG. 11 is a block diagram of a software architecture of a handsetaccording to an embodiment of the disclosure.

FIG. 12 illustrates an exemplary computer system suitable forimplementing some aspects of the several embodiments of the disclosure.

DETAILED DESCRIPTION

It should be understood at the outset that although illustrativeimplementations of one or more embodiments are illustrated below, thedisclosed systems and methods may be implemented using any number oftechniques, whether currently known or in existence. The disclosureshould in no way be limited to the illustrative implementations,drawings, and techniques illustrated below, but may be modified withinthe scope of the appended claims along with their full scope ofequivalents.

In a hospitality environment, a manager may be observing the entireservice process. The manager may generally be aware of the types ofitems available on the menu and in the inventory at the beginning of aservice, and the inventory may be reconciled at the end of the service.When the inventory is managed based on an available amount,inconsistencies between the sales at the cashier's station and theavailable inventory may be difficult to track. Further, even if theinconsistencies can be detected, the level of detail necessary to tracethe inconsistencies to a single waiter or bartender is usually notavailable. The inventory may be restocked based on the inventory needs.For example, the inventory can be ordered on a daily or weekly basisbased on the usage in the previous time period.

This process is subject to various communication breakdowns andinefficiencies. For example, the unavailability of an item presented onthe menu is generally not discovered until a customer orders an item andthe kitchen or bar staff identifies a shortage of the item or aningredient in the item. Only then is the shortage communicated back tothe waiter or bartender and subsequently to the customer. The customermust then review the menu again and select another item. Moreover, themultiple points of communication required between the various employeesprovide the opportunity for missed communications and delays in passinginformation and items to and from the customers. For example, the waitermay forget to place the food order with the kitchen, thereby delayingthe preparation of the food until the waiter is reminded or remembers todeliver the order to the kitchen.

From a management perspective, the inventory is controlled based on acomparison of a base level of supplies that are presumed to be neededfor a period of services relative to a current inventory. It may bedifficult to determine or predict future usage patterns, which canresult in an overstocking of perishable supplies. Alternatively, if amanager overlooks an inventory shortage or forgets to place an order, ashortage may occur during a service.

Point-of-sale systems can be used to track some aspects of theinformation otherwise tracked by employees. In general, a point-of-salesystem consists of a terminal running software that logs the customerorders and can serve as a payment interface. Thus, the point-of-salesystem may automate some aspects of tracking the number of orders andthe payment for the orders while providing an additional level of detailabout individual employees. However, a point-of-sale system does notinterface with an inventory component or replace any employees. Forexample, the chain of customer care still exists in the restaurant orbar, and the point-of-sale terminal acts as a tracking device to providesome amount of information at a future time. Moreover, the point-of-salesystem is generally provided in a fixed format. The lack of flexibilityin setting up the system may make portions of the point-of-sale systemineffective for any particular business, potentially reducing theeffectiveness of the point-of-sale system as a tracking tool.

Rather than providing a traditional point-of-sale terminal to serve as atool for a restaurant or bar, an integrated and flexible system thatmore fully addresses the various aspects of the hospitality operation isdescribed herein. In various aspects of the system and methods describedherein, a system that integrates one or more of the inventory, the menu,the sales system, the communications, and the inventory management maybe used to improve the service in a restaurant or bar. The system may beimplemented in existing point-of-sale systems. Alternatively, the systemmay be implemented as a replacement for a point-of-sale system as astandalone application operable on any number and type of electronicdevices. For example, the system may be implemented on a tablet, acomputer, a handheld device, or the like, and when installed on multipledevices, may provide a communication path between the devices to serveas parts of the overall system.

In one aspect, the system may provide an electronic menu. Whenintegrated with an inventory management system, the electronic menu maybe dynamically updated based on the availability of items. For example,customers at the restaurant or bar would be able to view the entire menuin electronic format, which may allow for the presentation ofinformation not normally found on a printed menu. For instance, when acustomer orders a drink, the electronic menu may display a picture ofthe drink and information on where all of the different ingredients arefrom. Further, the electronic menu may also provide interesting factsabout the drink, its caloric content, how many other customers haveordered the drink, and the like. The same types of information could beused for food orders as well. For example, where ingredients are sourcedcould be displayed on a map.

In terms of implementation, the electronic menu could be provided to thecustomers on a restaurant provided device such as any of the devicesdescribed above. In some cases, the electronic menu could be directlyprovided to a customer's device. For example, the electronic menu couldbe provided as an app that is available for download to a customer'shandheld device. Upon loading the app, the app could communicate withthe system to obtain the electronic menu and any dynamic menu updates aswell as the information associated with the various options. Thecustomer's device could communicate over a data connection or directlywith a data connection provided by the restaurant or bar.

In another aspect, the system may integrate the electronic menu with thecommunication system within the restaurant or bar. Using the integratedsystem, a customer can decide on the product that they would like toorder and place that order using the electronic menu. The orderinterface may be performed in a shopping cart style, via simpleone-click or click-and-confirm ordering, and/or via a representation ofthe table where the customer chooses their seat and orders based ontheir seat location, which would allow each customer(s) to have aseparate tab. The system would be able to show an order historyincluding all of the items ordered. In some embodiments, the systemcould contain an interface to allow a customer to call a waiter over ifnecessary, but would otherwise allow the waiters to act as simplerunners, thus saving on labor. In some embodiments, the interface mayallow a customer to request assistance for questions (e.g., questionsabout the menu, business establishment, etc.). In some embodiments, theinterface may include a request button, execution of which prompts awaiter to go over to the table and listen to and answer the customer'squestion. In some embodiments, the interface may allow a customer toenter a question and send it as a message, which then prompts a waiterto go over to the table and answer the question. In some embodiments,the interface may allow a customer to engage in a live chat session witha waiter or other individual to have questions answered.

The system may also integrate the electronic menu with the paymentsystem and order history. For example, customers could pay their tab viathe electronic device providing the electronic menu, or another deviceseparately provided. This could be done a number of different ways. In afirst example, the electronic device could include an integrated paymentreader such as a credit card reader or RFID reader on the device. In asecond example, the customer or waiter could type in the credit cardinformation for a one-time purchase. In a third example, the customercould log into an online account comprising credit card informationsaved (e.g., integrating with a restaurant account, Amazon, GoogleWallet, etc.). In a fourth example, credit card information could bestored on the actual device, which may be beneficial when the electronicmenu is operating as an app running on the customer device.

In still another aspect, the system including the electronic menu mayaid in food and drink selection. For example, the customer may rememberwhat a drink is called, but not remember how to make it, or the customermay not remember what the drink is called, but know the ingredients.Alternatively, the customer may not know either of these types ofinformation, but would like to see what drinks are available based on aspecific interest, such as a specific type of drink (drinks made withvodka, martinis, low calorie drinks, etc.). Rather than having to goback and forth with a waiter or bartender, the electronic menu wouldallow the customer to search for drinks any of these ways and could haveeither a set list of drinks or a database of thousands of drinks.

The system may further integrate an inventory component that may includea dynamically updated inventory with the electronic menu. For example, abar may not stock all of the ingredients to make a drink. As a result,the customer may order a drink only to find out when the waiter orbartender returns that the drink cannot be made. By integrating theelectronic menu with the inventory, a dynamic menu may be generated thatonly displays those items available or with all of their ingredientsavailable. For example, the drinks indicated as being available on theelectronic menu would be based on the ingredients stocked by the bar.Thus, if an ingredient was either not stocked, or possibly out of stock,then the drink would not be available. This could include an indicationon the menu that the drink is unavailable or out of stock, or the drinkmay not appear on the electronic menu at all. In some cases, thecustomer would be unable to order the drink, and/or the patron could“request” the drink so that the bar management would know that someone(or potentially many people) were interested in a certain drink andwould know to stock an ingredient in the future.

The electronic menu may allow patrons or other third parties to updatethe menu with item selections and instructions for their preparation.Various parties (e.g., management, third parties, peer reviewers, etc.)may mediate any changes or additions prior to the changes appearing onthe electronic menu. The ability to update the electronic menu may allowthe customers to order their favorite drinks or meals and save theinformation for a subsequent visit to the establishment. The selectionmay be tracked including the number of other patrons ordering theselection. Incentives such as allowing patrons to name the selection ifthe selection becomes popular may increase the number of contributionsto the electronic menu. In addition, changes to the electronic menu mayallow for the purchase of new selections from third parties. Forexample, an updated drink list may be downloaded to the electronic menu,allowing for the addition of multiple items to the electronic menu at asingle time.

In yet another aspect, the system may integrate the electronic menu withthe communication system, ordering system, and a database of informationrelated to the item(s). For example, once a drink is ordered by acustomer through the system, the order would be communicated back to thebar on an electronic display. Rather than just list the ordersoutstanding, the display could also allow the bartender to see theinstructions for how to make a drink (what ingredients, in what order,and any extra steps such as shaking it, pouring it over ice, etc.).While the orders could be placed using the electronic menu as describedabove, the orders could also be placed at the bar. For example, thebartender could utilize the system as a standalone system when customersare at the bar and interacting with the bartender face-to-face. In thiscase, when a customer orders a drink, the bartender can ring the drinkup either by a name search, alcohol type, top 10 or 20 drinks ordered,etc., and it would display the same information as discussed above withrespect to the electronic menu. Regardless of how the items are ordered,this would allow the same drink to be made the same way every time, anda bartender would no longer have to memorize how to make a drink.

In some aspects, the system may comprise an inventory managementcomponent, which may be dynamically updated. In this embodiment, thesystem would allow the stocking clerk to key in (via manual type,barcode scanning, etc.) all of the available items in stock into aninventory list. The list could then be populated into the system tiedinto the electronic menu and ordering. For example, the inventory couldbe integrated with the electronic menu to provide the items that areavailable for ordering as described above. The inventory managementcomponent could either require the stocking clerk to key in updates on aregular basis in order to keep a rough estimate of how much was in stockto integrate with the sales system to estimate the amount of productsold, or have an automated measurement system for determining the amountof product sold without user input. The inventory management systemwould allow a bar owner to see everything that was in stock in real-timeor near real-time, adjust or order new inventory when necessary, as wellas provide an additional level of granularity to detect if anyone wasstealing and/or know if he was wasting money stocking products that werenot big sellers, etc.

In still another aspect, the inventory management component may be usedto predict and/or automate inventory ordering. For example, theinventory information being input into the system may allow themanagement to know how much is being used and when. Such a system canpotentially provide even more granular information when the electronicmenu as described above is utilized to order items, such as drinks,electronically. The information can then be analyzed using data modelingto predict patterns and plan accordingly. For instance, a bar and/orrestaurant owner may see a large spike in mimosa and Bloody Mary orderson a Sunday for brunch. The system could be used to detect and predictthat every Sunday there will be a spike in these orders. Based on theavailable inventory information, the inventory management componentcould also have the ability to determine the amount of champagne andorange juice, or vodka and tomato juice, to stock in order to meethistorical demand for the past month's worth of Sundays, or the pastyear's worth, or the past three years' worth, etc., including takinginto account growing business and special occasions. The system couldalso analyze data relating to local events, which tend to drive customerbehavior. For example, the system could receive input that a high schoolfootball team home game is scheduled for a particular day and thatcustomers tend to order large quantities of food after high schoolfootball team home games. Hence, the system can automatically orderlarge quantities of food so to be ready for the day of the game. Thepredictive nature of the inventory management component would allow abar owner to plan ahead and order product to avoid shortages while notoverstocking product to the extent that it results in waste or taking upexcessive inventory and storage space.

Further, the inventory management system can use the predictive natureof the inventory to automatically place product orders on an appropriatetime basis. For example, the system could automatically submit ordersfor the bar owner directly to vendors (via e-mail, fax, an onlinerequest, etc.), so that the bar owner never has to worry aboutinventory. The system would allow the owner to change or limitparameters—such as being able to key in additional items in preparationfor a special event, or requiring his approval before making a purchaseover a certain dollar amount, but the system could otherwise actautonomously. The system could also automatically perform systemvalidations to detect anomalies that are indicative of stealing or freepouring by staff.

Still further, the system could provide opportunities for additionalrevenue for the bar or restaurant. By integrating the system asdescribed herein, the bar owner would have a variety of informationavailable to indicate what the customers are ordering, when they'reordering, and at what price points they're ordering; it could also bedetermined, whether the customer is logging in, paying through atrackable means (e.g. Amazon, Google Wallet), or via identification ofthe patron through the use of all or a portion of their card number(e.g., the last four digits of their card), the card type, and theirname, by which the system can recognize individual patrons and theirorders. This allows individual customer data to be tracked, logged, andused to create a customer profile. Using the customer profile, theindividual customers can be targeted for offers, advertisements, ordeals. For example, a customer could be recognized simply based on thelast four digits of his credit card number, his name, and his creditcard type. The customer profile could indicate that he always comes inand orders a certain brand and style of wine. When the system recognizesthe customer based on the customer information (e.g., whether at thebeginning of their visit or the end), the system can present thatcustomer with the offer to try a different wine that's similar to theone the customer always orders. The offer could possibly include thedifferent wine at a discount for the first glass, which the system canthen track. Alternatively, the system could alert the customer thatthere is a sale of their favorite wine at the co-owned wine store nextdoor. If the customer has provided, or offers to provide, their e-mailaddress, it could then add them to a list to provide similar incentivesto come to the establishment. The information provided in the responsesto the offers could then be used to update the customer profile for usein providing future offers. The customer profiles may also be used toprovide customer rankings. The customer ranking may be used to identifyfrequent customers (e.g., VIP customers) or the like. The ranking may beused to provide a variable level of service and/or pricing to eachranking of customer. For example, VIP customers may be seated first,served first, and/or receive a discount during their visits to theestablishment.

All of the aspects of the system described herein can be implemented ina variety of ways. The system can be implemented as an add-on to anexisting point-of-sale system. Alternatively, the system could beimplemented as a standalone application running on one or more devices.For example, the system may be considered a point-of-sale app that canoperate on any device (be it tablets, smartphones, or computers). Whilethe system can run and operate on a single device, the system could alsoinclude a distributed configuration in which one or more aspects of thesystem operate on a plurality of devices in communication with eachother. For example, the app providing the electronic menu couldpotentially integrate with the rest of this system (ordering, dynamicmenu, inventory management, drink making instructions, etc.). Theintegrated system would then provide the restaurant or bar owner abetter point-of-sale system.

In some cases, the system may be implemented as an application basedsystem using a remote server configuration (e.g., cloud based). In thissystem, the various information may not be associated with anyparticular establishment, but rather may be maintained and provided by athird party. This may allow the customer information to be controlled bythe customers using their own devices. In addition, the customerinformation may be portable across multiple establishments. This mayallow customers to carry custom profiles, menu items, and the like toeach establishment. This may also allow the establishments to have moredetailed customer profiles for providing selections and perks tocustomers.

The system could include a number of default templates for presentingthe various aspects of information to the employees, management, andcustomers. A restaurant or bar owner can start with a template to begin,but the system would allow the owner or system administrator to easilycreate, drag and drop buttons (like icons on a computer desktop or aniPhone), rename them, change what they do in an easy-to-use interface,and the like. Unlike current point-of-sale systems where the updates(e.g., software updates) are pushed out from thefranchisee/manufacturer/etc., the bar owner could distribute (e.g.,push) the system updates that they make out to other devices withintheir bar ecosystem. For example, if the system presents a gridinterface (e.g., a 10×10 display) and the system administrator, such asa bar owner, made a button bigger, changed the price of a drink, ormoved a button around, the system would distribute the change(s) to theother devices (e.g., one on another floor, behind the bar, on a server'siPhone, etc.). Thus, the system would enhance the interaction betweenthe various components of the system such as the electronic menu,displaying items that were ordered, and the inventory managementcomponent (alerting you that you were out of vodka, etc.).

FIG. 1 illustrates a dynamically automated system 100, which is capableof integrating operations at a business establishment. The system 100may be employed at any type of business establishment, especially thosepertaining to the food service industry. In the particular embodimentshown in FIG. 1, the system is utilized within a bar operation offeringat least beverages to patrons, though the system may be equallyapplicable to a restaurant operation serving at least food to patrons.

The system 100 may comprise a back office system 101 for facilitatingvarious facets within the business operations. The back office system101 may comprise a database containing menu item availability data 124related to the availability of menu items and/or ingredients for makingthe menu items available to customers. In an embodiment, the back officesystem 101 may comprise one or more electronic computing devices locatedat the business establishment. For example, the back office system 101may be implemented on one or more mobile devices. This embodiment mayallow the entire system to be operated from mobile devices within theestablishment without the need for an expensive and dedicated computeror server. Alternatively, the back office system 101 may comprise one ormore devices located offsite that are communicatively coupled to thebusiness establishment systems. In some embodiments, the back officesystem 101 may operate based on a cloud computing environment. Cloudcomputing may comprise providing computing services via a networkconnection using dynamically scalable computing resources. Cloudcomputing may be supported, at least in part, by virtualizationsoftware. A cloud computing environment may be established by anenterprise and/or may be hired on an as-needed basis from a third partyprovider. Some cloud computing environments may comprise cloud computingresources owned and operated by the enterprise as well as cloudcomputing resources hired and/or leased from a third party provider. Forexample, the back office system 101 could be hosted by Amazon AWS—thelicensing company providing the system 100—and/or by the businessestablishment owner, and the back office system 101 could be coupled bya network connection (e.g., wired connection, wireless connection, etc.)to the business establishment. In some embodiments, the third partyservices may provide the entire back office server function, and thethird party service may be provided to a plurality of unrelatedestablishments and/or businesses.

The back office system 101 may be configured to communicate with anelectronic device 104 such that a customer may use an electronic device104 that is either his own device or a provided device to order an itemfor purchase. For example, the customer may use an interface 123 of theelectronic device 104 to send an order request message 125 to the backoffice system 101 to request an item for purchase.

The electronic device 104 may communicate with the back office system101 through a wired, wireline, or wireless access point. In anembodiment, a base transceiver station may provide a wirelesscommunication link to the electronic device 104 and communicativelycouple it to other components of the system 100 such as the back officesystem 101. In an embodiment, the base transceiver station may provide awireless communication link to the electronic device 104 according toone of a code division multiple access (CDMA) wireless protocol, aglobal system for mobile communications (GSM) wireless protocol, a longterm evolution (LTE) wireless protocol, a worldwide interoperability formicrowave access (WiMAX) wireless protocol, or another wirelesscommunication protocol. In some embodiments, a wireless access point maycommunicatively couple the electronic device 104 to the system 100. Thewireless access point or other wireless local area network (WLAN) accesspoint may provide a wireless link to the electronic device 104 and/or anetwork communicatively coupled to the system 100. A number of wirelesscommunication protocols may be used, including, but not limited to,WiFi, Bluetooth®, and the like.

In an embodiment, an electronic device 104 may be assigned a password toconnect through a secured wireless access point (e.g., a WiFi router). Avariety of passwords can be used and assigned to a customer. Forexample, the password may be unique to a customer profile, unique to acredit card associated with the customer (e.g., the last name of thecustomer, a portion of the credit card number, the expiration date ofthe card, or any combination thereof), or simply a randomly assignedpassword for the customer. The password may assist in limiting theaccess to the system and/or identifying the customer during thecommunications between the electronic device 104 and the remainder ofthe system 100 (e.g., the back office system 101).

The electronic device 104 may also be configured to identify thelocation of a customer for purposes of delivering the item once it isprepared. In an embodiment, the electronic device may be assigned andlocked to a specific table or location in the business establishment,which may comprise a setting within the application executing on theelectronic device 104. In order to assign the device to the location,the device may be provided by the business establishment to the customerat the specific location. In some embodiments, the device mayautomatically identify its location, thereby allowing the device to beused at different locations within the business establishment. Forexample, the device may be configured to read a near field communicationdevice such as an RFID tag associated with the table or to scan a symbol(e.g., a barcode) at the table. Alternatively, a radio communicationsuch as a Bluetooth® communication may be used to self-locate the devicewithin the restaurant. The ability of the device to self-locate within arestaurant may allow the device to be a restaurant provided device or acustomer's own device. In some embodiments, the customer could registertheir location by typing in a table identifier into the interface 123 onthe electronic device 104.

The ability of the electronic device 104 to be located within thebusiness establishment may allow the customers to individually pay theirtabulated bill. For example, the electronic device 104 may access a datastore having a representation of the table or seat where the device islocated. In some embodiments, the customer may be enabled to select froma table description and/or diagram (two person, three, four, six,square, round, etc.) to indicate the number of customers at the tableand what portion of the bill each customer would be responsible forpaying. The customer could select their seat and/or any other number ofseats, or itemized purchase selections, and pay the bill using theinterface on the electronic device 104. The payment could be completedusing any of the payment methods described herein. The customers couldpass the electronic device 104 around so everyone could pay if a singleelectronic device was present, or the customers could each pay withseparate devices (e.g., their own electronic devices). The ability forthe customers to individually pay may provide a flexible system that canimprove customer satisfaction.

Upon receiving the order request message 125, the back office system 101may evaluate the menu item availability data 124 stored in the databaseto determine whether or not the order request can be fulfilled. If,based on evaluating the menu item availability data 124, the back officesystem 101 determines that one or more ingredients are out of stock tofulfill the order, then the back office system 101 may send a negativeorder response message 126 indicating that the order request cannot befulfilled. If, based on evaluating the menu item availability data 124,the back office system 101 determines that each ingredient forfulfillment of the order request is in stock, then the back officesystem 101 may send a positive order response message 127 to theelectronic device 104 indicating that the order can be fulfilled. A moredetailed explanation of the communication between the electronic device104 and the back office system 101 is included below in the descriptionsof FIGS. 2A-2F.

In some embodiments, the back office system 101 may comprise aninventory component integrated with the item availability data 124 andthe interface 123. In this embodiment, the back office system 101 maydetermine when an item is unavailable in inventory or the amount of theitem is below a threshold in inventory. The back office system 101 mayupdate the menu on the interface 123 to indicate that the item isunavailable for example, by including a label such as “out of stock” or“unavailable,” or displaying the item in a color or pattern to indicatethat it is unavailable. In some embodiments, the item may be removedfrom the interface 123 when it is determined to be unavailable, therebyensuring that the items displayed in the interface 123 are available fororder. In some contexts this may be referred to as a dynamically updatedelectronic menu. In this embodiment, the positive order response message127 may not be needed since the order is pre-verified as beingavailable.

The back office system 101 may process an order by sending an orderfulfillment message 128 to an order preparation display 103 (e.g., adisplay for a bartender, waiter, or kitchen staff). The orderpreparation display 103 may be located such that a bartender may viewthe order fulfillment message 128 on the order preparation display 103to be prompted to fulfill the order (e.g., pour an ordered mixed drink).The back office system 101 may receive a plurality of orders from one ormore customers. A queuing mechanism may be used to order the pluralityof orders within the system for preparation. For example, a first-infirst-out queuing mechanism may be used to arrange the orders sent tothe order preparation display 103. In some embodiments, the orders maybe arranged based on a customer status (e.g., a VIP, frequent customer,etc.), time since the order was placed, order value (e.g., cost and/orprofit of the order), the amount of time since a previous order, and thelike. In some embodiments, similar orders from different customers maybe grouped or collected to improve the efficiency in preparing theorders. When the plurality of orders has been arranged according to theappropriate queuing mechanism, the orders may be sent to the orderpreparation display 103 for display to the appropriate order preparationpersonnel.

In processing the order, the back office system 101 may also serve as apoint-of-sale terminal and carry out a sales transaction for thepurchase. For example, in some embodiments, the customer may enter hiscredit or debit card information via the electronic device interface123. In some embodiments, the customer's order may be processed via apayment processing vendor (e.g., PayPal). In some embodiments, thecustomer's order may be added to a running tab, for which the customeror a third party is responsible. In some embodiments, the back officesystem 101 may prompt a transaction to take place at a separate point ofsale terminal (e.g., a cash register monitored by the bartender). Instill other embodiments, the customer's payment information may bestored on the device providing the electronic device interface 123. Forexample, the device may be the customer's own device executing anapplication that provides the electronic device interface 123. In thisembodiment, the customer's information may be stored on the electronicdevice and used to provide the payment information for completing thecustomer's purchase transaction.

The back office system 101 may be communicatively coupled to a stockedinventory tracking means 107 and use inventory tracking means 106 forpromoting inventory management. In an embodiment, the stocked inventorytracking means 107 may monitor quantities of various items the businesshas in stock. While FIG. 1 shows the stocked inventory tracking means107 monitoring quantities of five stocked items (e.g., gin 108, vodka109, whiskey 110, cola 111, and tonic water 112), the mention of fiveitems is illustrative and the stocked inventory tracking means 107 maybe configured to monitor any number of items.

In operation, the stocked inventory tracking means 107 may receiveinitial input indicating an initial stocked quantity of a particularitem 108-112. In some embodiments, the stocked inventory tracking means107 receives initial input manually by a user using various inputdevices (e.g., via a keyboard, mouse, scanner, barcode reader, nearfield communication device, etc.). In other embodiments, the stockedinventory tracking means 107 may calculate initial input by way ofautomated means. For example, the stocked inventory tracking means 107may include a shelf 113 comprising stock scales 114. The stock scales114 may be configured to measure the weight of a particular itemthereon. Based on the weight of the item, the stocked inventory trackingmeans 107 may calculate the stock inventory amount of the item. In someembodiments, the stocked inventory tracking means 107 is separate fromthe back office system 101 and communicates the stocked inventory amountto the back office system 101. For example, the stocked inventorytracking means 107 may comprise a transmitter for sending a messageindicating the stocked inventory amount to the back office system 101.In other embodiments, the stock inventory tracking means 107 makes up apart of the back office system 101 itself.

The back office system 101 may comprise a database for storing datarelating to a stock inventory amount for each item 108-112. Thus, theback office system 101 may be capable of monitoring the stockedinventory amount for one or more, or in some cases every, item 108-112based on information received from the stock inventory tracking means107.

The back office system 101 may be communicatively coupled to aninventory use tracking means 106. The inventory use tracking means 106may be configured to track in substantially real-time an amount of anitem as it is used (e.g., poured to make a drink, spilled, etc.). Theinventory use tracking means 106 may incorporate any kind of means formonitoring quantities of an item as it is used. For example, thetracking may occur via a point-of-sale terminal (e.g., the point-of-saleterminal may communicate to the back office system 101 that one shot ofgin was rung up in a transaction and therefore that one shot of gin wasused); via an electronic spout (e.g., an electronic spout may measurefluid flow through the spout and communicate the measured data to theback office system 101); via a flow meter (e.g., a flow meter on a kegor a pour count); via motion sensing means (e.g., the bottle includes amotion sensor that can sense a pour being made and the duration of thepour to calculate an amount of liquid displaced from the bottle andcommunicate the amount to the back office system 101); via a weightsensor (e.g., each bottle may have its place on a shelf at the bar, thebottom of which is a scale that can weigh the bottle and contentstherein to determine an amount of a beverage remaining in the bottle);via input (e.g., an electronic button/transmitter for placement on thebottle wherein, when a bartender pours a drink, his hand executes thebutton on the bottle to signal each shot that is poured, and thetransmitter then transmits a signal to the system to communicate eachshot that is poured); or via any other means. Further examples includethe use of an input by the bartender to indicate that a new bottle hasbeen added or opened, the use of a readable tag (e.g., a barcode, etc.)and/or a near-field communication device (e.g., an RFID tag) on thebottle to provide an input to the system that a bottle has been added orplaced in the bar area, and/or the use of a readable tag (e.g., abarcode, etc.) and/or a near-field communication device (e.g., an RFIDtag) on the bottle to provide an input to the system that a bottle hasbeen removed or disposed of in the bar area.

In the particular embodiment illustrated in FIG. 1, the inventory usetracking means 106 comprises an electronic spout 121 that can measurefluid flow therethrough to determine an amount of fluid exiting thebottle 116 and thereby track an amount of liquid that is left in thebottle 116. In some embodiments, the inventory use tracking means 106comprises a keg monitor comprising a sensor, counter, or other inputdevice enabling the pour rate from a keg to be monitored. The kegmonitor can measure pour rate from a keg to determine an amount of fluidexiting the keg and thereby track an amount of liquid that is left inthe keg. The inventory use tracking means 106 may compare the pour ratefrom the keg with the number of drinks sold, which may allow for adetermination of how many drinks are obtained from the keg. The amountof liquid in the keg can also be tracked to determine when the kegshould be switched.

The inventory use tracking means 106 may communicate the remainingamount of an item to the back office system 101. In some embodiments,the inventory use tracking means 106 communicates the amount to the backoffice system 101 each time the amount changes (e.g., each time a drinkis poured, spilled, etc.). In other embodiments, the inventory usetracking means 106 communicates the amount to the back office system 101at predetermined intervals (e.g., every minute, every ten minutes, everyhour, once a day, twice a week, etc.). In some embodiments, theinventory use tracking means 106 communicates the amount to the backoffice system 101 upon the amount equaling less than a threshold amount.For example, when the bottle 116 has less than five fluid ounces ofliquid in it, then the inventory use tracking means 106 may send amessage to the back office system 101 that the bottle 116 on the flooris running low.

In some embodiments, when the back office system 101 receives a messagethat the amount of an item is running low, the back office system 101may present an indication to refill the ingredient. For example, theback office system 101 may send an inventory message 122 to a managementdisplay 102 that the product in bottle 116 on the floor needs to berestocked. In turn, a bar-back, bartender, or any other individual mayrespond to the inventory message 122 and bring a stocked bottle of gin108 from the stockroom 107 onto the floor.

Upon the bottle of gin 108 being brought from the stockroom 107 onto thefloor, the stock inventory amount for gin 108 will decrease. In anembodiment, inventory notices and restocking requests/actions may beperformed based on various considerations and thresholds. For example,when the stock inventory amount of an item falls below a thresholdamount, then a message may be sent to indicate the amount of the item.For example, the message that more of the item should be purchased maybe sent to the management display 102 or to another display (not shown).In some embodiments, the message may comprise an email or text messagesent to a procurement manager. In some embodiments, when the stockinventory amount of an item falls below a threshold amount, then more ofthe item is automatically ordered (e.g., the back office systemautomatically updates or creates a purchase order to a supplierrequesting more of the item). The threshold amount may be fixed (e.g., acase of gin) or dynamic. A dynamic threshold may be based on expectedusage amounts or rates. The expected usage amounts may affect thethreshold by ensuring that more of the item or ingredient is on handwhen needed by taking into account ordering times and delivery delays.For example, the threshold may comprise a case of gin for a weekday orfour cases of gin for the week before a holiday weekend, based on thehigher expected usage during the holiday weekend, while taking intoaccount the lead time to order and receive the extra stock. A dynamicthreshold may be based on current inventory amounts or usage rates. Forexample, when the usage rate of an item is twice the expected orpredicted rate, the threshold amount to trigger re-ordering may bedouble. This may ensure that additional stock is ordered before thesupply reaches zero in a certain period of time (e.g., a fixed order anddelivery period). As described in more detail below, the amount of theitem ordered may comprise a fixed amount, an amount based on theexpected use in a given time period and/or storage space, and/or apredicted amount based upon information and data accumulated by thesystem (e.g., predictive ordering based on data mining of the backoffice system 101 data). Additional considerations useful in generatinginventory notices and restocking and/or reordering requests can includethe usage and/or consumption rate of the item, the predicted usage for agiven time period (e.g., the predicted amount exceeds the current orexpected inventory), and the like.

In some embodiments, when the stocked inventory amount of an itemreaches zero and when the remaining amount of the item measured via theinventory use tracking means falls below a threshold amount (e.g., theamount of the item left in the bottle 116 on the floor is less than 1oz.), then the back office system 101 will determine that there is notany more of the item available for customers. In turn, the back officesystem 101 may update menu item availability data 124. In turn, thecurrent system helps ensure that an order response message 126, 127 sentto a customer accurately reflects the most up-to-date information. Asnoted above, the determination that there is not any more of the itemavailable for customers may be used to dynamically update the electronicmenu: for example, by removing items no longer available or changingtheir appearance to indicate that the items are unavailable.

In some embodiments, the stocked inventory amount of an item may exceedan expected usage threshold. The expected usage threshold amount may befixed (e.g., a case of gin, twenty pounds of beef, etc.) or dynamic. Adynamic threshold may be based on expected usage amounts or rates basedon past sales information. The expected usage threshold may be used toprovide discounts when the inventory of an item exceeds the expectedusage threshold. The expected usage threshold may be used withperishable items such as fresh food, items with expiration dates, suchas canned or frozen goods, or items taking up storage space that are notselling at the expected rates. When the inventory amount of an itemexceeds the expected usage threshold, the system may send a message tothe back office system 101 to provide a discount or other incentive tosell the item. The back office system 101 may update the menu on theinterface 123 to indicate that the item is available at a discount toincentivize sales of the item. It will be appreciated by those skilledin the art that some or all of the components illustrated in FIG. 1 maynot be present while remaining within the scope of the currentdisclosure.

The back office system 101 may comprise a database containing customerprofiles. The user profiles may be created by the customers and/or bythe system 100 based on customer interactions with the system 100. In anembodiment, a customer may create a user profile using the electronicdevice 104. Initially, the customer may create the user profile andprovide various information such as personal information, demographicinformation, billing information, preferences, login information, andthe like. The personal information may allow the customer to be uniquelyidentified. For example, a unique identifier may be selected by thesystem and assigned to the user and/or the user may select theidentifying information themselves. The demographic information mayinclude information such as one or more of gender, ethnicity, age,financial status, educational level, and interests. The billinginformation may include a preferred payment method, credit cardinformation, billing address, third party account information (e.g.,PayPal account information), and any other information necessary toprocess a payment at the establishment. The preferences may includeinformation about brands a customer prefers, food allergies, foodpreferences (e.g., vegetarian, gluten free foods, low calorie foods,etc.), ingredient preferences, and the like. The login information maybe used by the customer to establish an identity used to access theprofile information at various times. The user may create a uniqueidentity and password to protect the account information. The logininformation may act as a security measure for preventing access to thecustomer information by unauthorized parties.

When a customer creates a customer profile, the customer profile may beassociated with a photograph or image of the customer. The image mayallow for a quick identification of the customer by the staff and alsoprovide an added layer of security to ensure that the customer using theaccount matches the image associated with the account. In order to addthe image, the image file may be uploaded to the account by the customerand/or a link may be provided to an image that the customer would likeassociated with the account. For example, a link to a social networkingsite may be provided in the customer profile to allow the staff orcustomer to view the image on a third party website or server. The imagemay allow the staff to match the customer with an order or a bill. Forexample, a bartender may be able to quickly provide the bill to acustomer using the image without having to first ask the customer fortheir name. Further, the customer may have a better experience when thestaff approaches the customer and addresses them by name.

In some embodiments, a customer may not choose to create a customerprofile or account with the establishment, and the system 100 (e.g., theback office system 101) may create a customer profile for the customer.In this embodiment, the system may have information relating a customerinteraction such as an order, purchase, or the like. If the systemcannot match the information with a customer profile, a new customerprofile may be generated. The new customer profile may store informationrelated to the customer such as the content of an order, when the orderoccurred, the price point of the order, the billing information (e.g., acredit card number, name, etc.), and the like. The customer account maythen be identified by the identifying information such as a name on thecredit card, a portion of the credit card number, or the like. Anysubsequent purchases matching the identifying information may be furtherassociated with the customer account. If a customer creates an accountafter the system creates the initial account, the interaction historymay be associated with the customer created account. Further, when thesystem creates an account based the available information, the systemmay prompt the customer to create a user profile. For example, a userprofile creation screen may appear on the electronic menu, be sent to acustomer device, or provided to a customer in a hard copy form. If thecustomer provides the information in hard copy form, the information maybe entered into the customer account to add to the user profileinformation.

The customer profiles may be retained for a period of time or retainedindefinitely. In some embodiments, the customer profiles may betemporary and only retained for a short period of time, for example oneday or less to correspond to a single visit to the establishment. Shortterm customer profiles may be useful in tracking a customer's billduring a single visit to the establishment. In some embodiments, thecustomer profile may be retained for a longer period of time such as aseason, a year, etc. This may allow the customer profile to beassociated with a return visit to the establishment. Retaining profilesfor a predetermined period of time may allow for tracking customers whodo not establish their own customer profiles while providing a dataretention policy that does not unnecessarily store customer data that isnot used in the future. In some embodiments, the customer profiles maybe retained without a set removal timeframe. This may allow customerprofiles such as those profiles created by customers or matched toreturning customers to be retained for marketing purposes.

Various information can be associated with a customer profile. In anembodiment, any valet parking information can be associated with acustomer through a customer profile. When the customer arrives at theestablishment, a valet service provided by the establishment or a thirdparty may provide a valet identification (e.g., a number, a code, acard, etc.) upon leaving their car. The number may be associated withthe customer through an existing customer profile or a temporary profileopened for the customer during the visit. For example, a customerprofile may be created when the customer opens a tab at the bar. Forcustomers with existing customer profiles, the valet identification maybe associated with the customer profile based on the recognition of thecustomer using an image, a vehicle identifier (e.g., a license platenumber, VIN number, vehicle description, etc.), recognition of acustomer device, receiving a customer's login information oridentification, or the like. When the customer is ready to leave, thevalet service may be notified and the customer's car can be retrievedprior to the customer leaving the establishment. For example, initiationof the payment process may trigger the communication of the valetidentification to the valet service. As part of the same payment processor in a separate payment process, the customer may use the system to payfor and/or tip the valet service. This may form part of the basis fortriggering the communication with the valet service to retrieve thecustomer's vehicle. Alternatively, the customer may utilize acommunication with the back office system 101 to initiate the retrievalof the vehicle. While described in the context of a bar, the customerprofiles may also be used at restaurants, malls, stores, or otherlocations using valet parking services.

The customer profile may be updated to record the interactions with thesystem 100 over time. For example, the customer profile may be updatedto record what a customer has ordered, when they're ordering, and atwhat price points they're ordering. The customer profile may also recordwhether the customer is logging in, paying through a trackable means(e.g. credit card, Amazon, Google Wallet), or just via identification ofthe customer through the use of all or a portion of their card number(e.g., the last four digits of their card), the card type, and theirname. Using this information, the system may recognize individualcustomers and their orders. This allows individual customer data to betracked, logged, and used to update the customer profile.

The customer profile may comprise an order history, which may include anidentification of the items ordered by a customer. If a customer createsa new menu item (e.g., as described in more detail herein), the newlycreated menu items may be stored in the customer profile as well. Thismay allow for the display of the order history to the customer (e.g., asa “my menu” list). The customer may then be able to place an order byselecting an item from the list of previously ordered and/or createdmenu items.

While described as being a part of the back office system 101, thecustomer profiles could also be retained or stored on a remote serverand/or on a customer device e.g., as described with respect to FIG. 3).The back office system 101 may then access the customer profile toobtain the information and/or the customer profile may be sent from theremote server or customer device to the back office system upon enteringthe establishment. For example, the customer device may provide the userprofile information to the back office system 101 upon connecting with alocal connection or router when the customer enters the establishment.By providing the information to the back office system 101, the customerdevice may select which information on the customer device can be sharedwith the back office system. This may allow a customer to control theirown privacy settings for a given establishment. The ability to retainthe customer profile on a customer's device may allow additionalinformation to be updated and retained within the customer profile. Inan embodiment, a location history, search history, or the like may bedetermined by the customer device and retained within the customerprofile. The additional information may be used by the back officesystem 101 to provide appropriate offers to a customer to entice thecustomer into returning to the establishment. For example, a discountmeal or drink offer may be presented on the customer device if thecustomer enters a competing establishment or if the customer has notreturned to the establishment after a predetermined period of time.

In an embodiment, the customer profiles may be used to establishcustomer rankings. For example, the customer profile may storeinformation relating to the frequency of customer visits to theestablishment, the total amount of money spent, the amount of moneyspent per visit, the amount of profit made on the customer, the numberof guests associated with the customer during the visits, the timeperiods of the visits, the type of customer visit (e.g., lunch, dinner,event hosting, etc.), the type of items ordered (e.g., expensive itemsversus lower cost items, high priced brand items, etc.), the amount ofitems ordered, and the like. Based on one or more of theseconsiderations, the customer may be ranked amongst a plurality ofrankings. For example, a customer who spends under a threshold amount ofmoney in a given time period may be ranked as a standard customer. Acustomer who spends at or above the threshold in the given time periodmay be ranked as a VIP customer. Similarly, customer rankings mayinclude multiple levels. For example, the customers may be ranked asbronze, silver, gold, or platinum customers based on one or more of theconsiderations. The rankings may be used to provide variable levels ofservice, discounts, and/or incentives to the customers. The rankings maybe based on the customer's interactions with a particular establishmentand/or across a plurality of establishments.

In an embodiment, the customer ranking may be used to provide a variablelevel of service to the customers. In an embodiment, the customer may beidentified at the time they park or valet their vehicle. The vehicleidentification information may be used to trigger an identification ofthe customer and their ranking. In some embodiments, the customer may beidentified when he or she enters the establishment. For example, acustomer may log into the system, the customer may open a tab, thepresence of their personal electronic device may provide an indicationthat the customer is within the establishment, the staff may match thecustomer to a customer profile, or the like. When the customer isidentified, the ranking may trigger a level of service indicator to thestaff. When the ranking indicates that the customer is above a baselevel of service (e.g., for a VIP customer), the indicator may alert thestaff so that the customer may receive priority seating or service.

In an embodiment, the customer profile may allow the customers to betargeted for offers, advertisements, or deals. For example, a customercould be recognized simply based upon the last four digits of his creditcard number, his name, and his credit card type. The customer profilecould indicate that he always comes in and orders a certain brand andstyle of wine. When the system recognizes the customer based on thecustomer information, (e.g., whether at the beginning of their visit orthe end), the system can present that customer with the offer to try adifferent wine that's similar to the one the customer always orders. Theoffer could possibly include the different wine at a discount for thefirst glass, which the system can then track. Alternatively, the systemcould alert the customer that there is a sale of their favorite wine atthe co-owned wine store next door. If the customer has provided, oroffers to provide, their e-mail address or other contact information(e.g., mailing address, phone number, etc.), it could add them to a listto provide similar incentives to come to the establishment. Theinformation provided in the responses to the offers could then be usedto update the customer profile for use in providing future offers.Various types of offers can include discounts, incentives, or the like,and the system may offer the discounts based on various considerationsincluding any of those used to determining a customer ranking (e.g., anamount spent, an amount purchased, a number of people present, a type ofvisit such as a meal or an event, or the like).

In an embodiment, the customer profiles and/or ranking may be used tooffer progressive discounts at the establishment. Progressive discountsgenerally refer to discounts that progressively increase in value overtime or in each subsequent visit. For example, the discounts for thecustomers may initially be based on a customer ranking. A regularcustomer may receive a 3% discount if they return within 30 days of aprevious visit while VIP customers may receive a 10% discount if theyreturn within 60 days of a previous visit. If a regular customer returnsand receives the 3% discount, they may be sent a progressive discountoffering a 4% discount if they return within 30 days. The discounts maycontinue by offering discounts of increasing value over time. Theprogressive discounts may be configured to allow the customer to receivea higher customer ranking if the customer redeems the discounts overtime. For example, a regular customer may become a VIP customer if theycontinue to return and redeem the progressive discounts. Continuallyincreasing the value of the discounts may encourage further patronage ofthe customers. While described as discounts, other items of value (e.g.,“perks”) such as free or discounted menu items, availability of specialsor items for certain rankings, coupons for third party items, or thelike may also be offered and considered part of an increasing value aspart of a progressive discount program.

The back office system 101 may comprise a database containing theelectronic menu information. The electronic menu information maycomprise information pertaining to the menu items such as theingredients and/or preparation instructions. In general, any informationdisclosed herein as being displayed on the electronic menu may be storedin the database. Various information that may be part of the electronicmenu information database may include, but is not limited to, ingredientlists, inventory usage amounts of each ingredient, potential ingredientsubstitution suggestions, preparation instructions, preparation times,ingredient sourcing information, ingredient brand, ingredient quality,customer ratings of the ingredients, customer ratings of the overallmenu item, customer reviews, historical menu item information, and thelike. The electronic menu items may include drinks (e.g., beer, wine,liquor, mixed drinks, mixer information, soft drinks, etc.), food items(e.g., appetizers, meals, deserts, etc.), or any other items provided ina bar or restaurant.

When the electronic menu is provided to a customer, all or only aportion of the electronic menu items and/or electronic menu iteminformation may be provided to the customer. In an embodiment, theelectronic menu provided to the customer may only contain a portion ofthe overall available menu items. For example, a drink item menu mayonly contain the top drinks that have been ordered in the last month.Additional items may be available by selecting an option to viewadditional menu items or a full menu. Similarly, the electronic menu mayonly contain some of the menu item information for the displayed items.For example, the electronic menu may only comprise the names of the menuitems. Additional information associated with each menu item such as theingredients, ratings, and the like may be available by selecting eachitem, but may not be initially displayed. As used herein, the termelectronic menu may include a full menu containing the menu iteminformation or any portion thereof.

The back office system 101 may allow the electronic menu information bechanged or updated by various parties. In an embodiment, the back officesystem 101 may allow the customers to add new items to the menu of theestablishment. The electronic menu may provide an option for placing anorder that includes specifying the ingredients and preparationinstructions to allow the establishment to prepare the item for thecustomer. The back office system 101 may perform the same checks for thenew item that are performed with any other item. For example, theinventory may be checked to verify that the ingredients are available ina sufficient quantity to prepare the item. If any ingredients areunavailable, the system may offer suggestions for substitutions orrequest substitution suggestions from the customer.

In some embodiments, the back office system may perform various checkson the proposed menu item. For example, a customer may attempt to entera menu item that is the same or similar to an existing menu item, evenif an identifier (e.g., a name) for the item is different. In order toavoid potentially duplicate items, the back office system may analyzethe ingredient list to determine if any other items on the menu have amenu list. A variance within a threshold may be allowed based on a ratioof the ingredients. For example, a variance of less than about 10%, orless than about 5% may be used to determine a relative ratio of theingredients. A ratio may be used to avoid differences in totalpreparation amounts. If the ingredient lists are within the thresholds,an analysis of any preparation instructions may be performed. If thepreparation process is the same or similar, the item may be identifiedas the same item. In the event of a minor variation between theingredient list and/or the preparation process, the back office systemmay identify the differences and offer than as options under the mainitem. For example, a martini may be optionally offered with vodka ratherthan gin where all of the other ingredients are the same. If the newmenu item is the same as an existing item, the system may return theidentification of the existing item to allow the customer to order theirdesired item.

The new item may be added to the electronic menu item once it issubmitted by the customer. In an embodiment, the new item informationmay be stored in the menu item information for use in the future. Forexample, the customer may be able to request the item again and/or othercustomers may also be able to request the new item from the electronicmenu. In some embodiments, the addition of any menu item information maybe mediated by the back office system 101 (e.g., through a message tomanagement, a third party, peers, or the like seeking approval, etc.).When the new item is added to the electronic menu, it may be sent to oneor more other customers and/or linked to a social media site. Forexample, the new item may be submitted for consideration to be added tothe menu. If the new item is added to the menu, it may allow a customerto have a preferred item on a number of visits without having to reenterthe information for the item. For example, a customer may enter theirfavorite drink and then be able to order their favorite drink from themenu without having to add it to the menu or explain it each time.

The new item popularity may be tracked by recording the number of ordersfor the new item, the amount of revenue generated by the new item, thenumber of customers ordering the new item, or the like. If theinformation indicates that the popularity of the new item exceeds athreshold (e.g., a number of requests exceeds a request threshold,etc.), the customer that originally submitted the new item informationmay receive one or more incentives. For example, the customer may havethe right to name the menu item, receive a discount on the new menuitem, receive a discount on other items, increase in ranking, or thelike. These incentives may promote customers submitting items to themenu to provide a dynamic menu selection. The ability to provide one ormore incentives for submitting new items may be limited based oncustomer ranking or any of the considerations for the customer ranking.For example, only customers of a certain ranking may be offeredincentives or even allowed to submit new items. In some embodiments,customers of any ranking who have ordered more than a certain number ofitems, spent over a threshold amount, or the like may be able to submitnew items and/or receive incentive based on the submission of new items.

In some embodiments, the new menu items may include drink recipes. Forexample, a customer may be able to create and order a drink from theingredients available at a bar. The drink may be the customer's favoritedrink, and the drink may not be available on the menu at the bar. Thecustomer may then list the ingredients for the drink and provide mixinginstructions. This information may then be stored in the menu iteminformation to allow the bartender to prepare the drink for the customeras well as others at the bar. The new drink can be shared on socialmedia or sent to other patrons. The popularity of the drink can betracked by recording the number of times the drink is ordered. In someembodiments, a tasting competition can be held to choose the mostpopular drinks and identity any new drink items that should be added tothe electronic menu, thereby contributing creativity to the drink-makingprocess. When customers order the new menu items, the customers may ratethe substitution (e.g., via a message sent using the electronic device)to indicate the customer's satisfaction or lack thereof, with the newmenu items. The overall score or average rating may be used to determineif the new menu items remain on the electronic menu. Thus, the systemmay provide up-to-date and creative menu item addition process, whichmay be driven by a variety of opinions and customer feedback.

In order to manage the size of the electronic menu, the number ofcustomer created menu items may be limited on a main menu display. Forexample, the main menu display may only contain a link to a list ofcustomer created menu items. In some embodiments, the electronic menumay only comprise a set number of customer created menu items, which maybe displayed based on popularity or ranking. For example, the electronicmenu may comprise the top 3, top 5, top 10, or the like number ofcustomer created menu items that have been approved for display on theelectronic menu. A link can be provided on the electronic menu toprovide a larger list of the approved customer created menu items, andin some embodiments, the link may be used to provide a display of all ofthe customer created menu items. In some embodiments, the electronicmenu may display only a portion of the total available menu items and/orcustomer created menu items along with an option or link to anadditional portion or all of the remaining items. Providing a menu withonly a portion of the menu items can be considered providing theelectronic menu to a customer even when less than all of the availablemenu items are displayed.

In an embodiment, the back office system 101 may record the transactionsat the establishment in an order history store (e.g., an order historystored in a memory) for use with an analysis application stored in thesystem. The system may use the collected data in the order history storeto perform data analysis and prediction for further use with the system.The system may perform the data analysis and prediction for the systemitself, and in some embodiments, the data may be used to perform dataanalysis across various establishments and/or customers. As noted above,the back office system 101 may store data pertaining to customer orderhistory in the database. Thus, the database may contain customer orderhistory data related to numerous customer order histories from variouscustomers. The back office system 101 may mine and analyze the data inthe database to make determinations relating to customer ordering andthereby facilitate business operations. In some embodiments, the backoffice system 101 may comprise a rules engine to facilitate the datamining and/or analysis.

The back office system 101 may analyze the customer order history datareceived via the system 100. In some embodiments, the back office system101 also receives data regarding customer order histories via externalmeans. For example, in some embodiments, the back office system 101 mayreceive user input relating to general or known customer order historiesand statistics and/or trends associated therewith. In some embodiments,the back office system may receive customer order history data fromother businesses. For example, businesses may be associated with oneanother and/or in an agreement with one another so as to share customerorder history data. As another example, the system may be operated by athird party, which may utilize information across multiple businessesand/or establishments. Based on the customer order history data, theback office system 101 may draw various conclusions. For example, theback office system 101 may determine patterns and/or trends associatedwith particular customers and/or groups of customers. For example, theback office system 101 may detect which items are generally purchasedtogether, which items are frequently substituted for each other,purchasing habits and/or patterns indicated by customers and/or groupsof customers, etc.

In some embodiments, the database may also contain data relating toexternal conditions and/or events. For example, the database may containdata associated with the weather conditions in the location of thebusiness establishment (e.g., which season it is, the temperature,whether or not it is raining or snowing, etc.); an economy (e.g.,information relating to stock market performances, volatility, anindication of a general state of a local, national, and/or globaleconomy); sports (e.g., which sports are actively in season, rankingsamong sports teams, which sports teams are currently playing or will beplaying one another, etc.); or any other data that may be relevant.

Based on the external conditions data and the customer order historydata, the back office system 101 may draw conclusions relating to howexternal conditions affect customer behavior. In some embodiments, theback office system 101 analyzes the customer order history data andexternal condition data along with the menu item availability dataand/or the metadata also stored in the database. In turn, the backoffice system 101 may determine interrelationships among customerbehavior, external factors, inventory, and the menu items.

In some embodiments, the back office system 101 may make determinationsbased on the data and utilize the determinations to facilitate businessoperations. For example, the business may comprise a sports bar thatprovides a television for display to its customers, and back officesystem 101 may acquire data regarding which shows are presented to thepatrons and when they are presented, as well as which shows arescheduled to be presented to the patrons in the future (e.g., via atelevision guide, a scheduled recordings listing, etc.).

The customer order history data and the external conditions datareceived by the back office system may indicate that a high number oforders for a particular Chicago microbrew beer are requested wheneverthe television presents a Chicago football game. The back office systemmay thus submit and/or prompt submission of a purchase order for theChicago microbrew such that a certain quantity of the Chicago microbrewwill be in stock whenever a Chicago football game is scheduled to be onthe television. On the day of a Chicago football game, the back officesystem 101 may also promote transmission of a message to be displayed toemployees indicating that large amounts of the Chicago microbrew willlikely be purchased and therefore more of the beer should be taken fromthe stock room to the floor, added to more beer taps, etc.

In some embodiments, the back office system 101 may determineappropriate substitution suggestions based on the mined data. Forexample, the back office system 101 may determine that when a Chicagofootball game is on the television, high volumes of customers submit viaan electronic device 104 order requests for the Chicago microbrew. Theback office system 101 may also determine that during a Chicago footballgame, if a negative response message is sent to an electronic device(e.g., the bar is out of stock of the Chicago microbrew), then the backoffice system 101 receives a high amount of reply cancellations messages(e.g., the Chicago fans would rather leave and go to a differentestablishment serving the particular beer than remain at theestablishment and order a substitute). In contrast, the back officesystem 101 may also determine that when a New York football game isdisplayed on the television, high volumes of customers submit via anelectronic device 104 order requests for a particular New York microbrewbeer. The back office system 101 may also determine that during a NewYork football game, if a negative response message is sent to anelectronic device (e.g., the bar is out of stock of the New Yorkmicrobrew), then the back office system 101 receives a lower amount ofreply cancellations messages than it receives after a negative responsemessage is sent for the Chicago microbrew (e.g., the New York fans wouldrather stay at the bar and order a substitute beer than go to adifferent establishment). Hence, the back office system 101 determinesthat the New York customers are more likely to stay at the bar andcontinue ordering substitute beers than the Chicago customers.

Therefore, in order to maximize the number of customers purchasing fromthe establishment, the back office system 101 may take steps to ensurethat a sufficient amount of the Chicago microbrew beer is in stockwhenever a Chicago football game is displayed on the television. Thus,if a Chicago football game is scheduled to be displayed at the bar on aSunday, and if on Wednesday a customer sends an order request via anelectronic device 104 requesting a Texas beer that is out of stock, thenthe back office system 101 may send a negative response message 126offering the New York microbrew (instead of the Chicago microbrew) asthe substitute choice to thereby try to conserve the stock of theChicago microbrew.

In an embodiment, the back office system 101 may use the data todetermine an appropriate substitution for a particular customer. Forexample, the database may contain data indicating that a particularcustomer very rarely orders vodka on Sundays through Thursdays butfrequently orders vodka on weekends. If, upon the customer transmittingan order request message requesting a gin and tonic, the back officesystem 101 determines the bar is out of stock of gin, then the backoffice system 101 will determine which day of the week it is. If it isMonday, then the back office system 101 may send a negative responsemessage containing a substitution recommendation for an item other thanvodka (e.g., a rum and cola). If, on the other hand, the back officesystem 101 determines that it is a Saturday, then the back office system101 may send a negative response message containing a substitutionrecommendation for a vodka and tonic.

The back office system 101 may also use the data to adjust price andthereby maximize profits. In adjusting the price, the back office system101 may control the point of sale terminal as well as alter the priceshown to customers on the electronic menu. The back office system 101may alter the price based on supply and demand. For example, if thebusiness establishment is a bar and the back office system 101 analyzesthe menu item availability data to determine that the bar is running outof stock of tequila (e.g., supply is low) while the volume of orderrequests is not changing significantly (e.g., demand is remainingsubstantially constant) then the back office system 101 mayautomatically increase the price of tequila. The back office system 101may also use external conditions data to predict the supply and demandof particular items to thereby adjust the price. For example, the backoffice system 101 may receive external conditions data indicating that alarge snow storm is going to strike the vicinity over the course of theevening. The database may contain customer purchase history dataindicating a direct correlation between how heavily it is snowing andhow many order requests for scotch the back office system 101 receives(e.g., demand will increase throughout the night). In turn, the backoffice system 101 may program the price of scotch to gradually increaseover the course of the evening.

The back office system 101 may utilize customer purchase history datathat is shared among a plurality of business establishments. Forexample, the bar may enter into an agreement with other neighboring barslocated nearby. In some embodiments, the bar and neighboring bars mayshare data within their databases. In other embodiments, the bar andneighboring bars may each communicate with a single database. Forexample, the system may be provided as a service by a third party. Thethird party may then collect the information from all of the relevantbusinesses and supply the information to the other businesses in variousforms. The bar may analyze the data from the neighboring bars to detectcustomer ordering trends within the vicinity in substantially real time.For example, the back office system 101 may determine that severalneighboring bars are experiencing high volumes of order requests forhigh priced wine. In turn, the back office system 101 may transmit amessage to the management display indicating that more wine should betaken from the stock room onto the floor, bartenders knowledgeable aboutwine should stay on the floor, etc. Furthermore, the back office system101 may analyze the metadata to determine that customers who order wineoften order cheese platters as well. Hence, the back office system 101may transmit a message to the management display 102 prompting employeesto begin preparing cheese platters.

The back office system may also transmit promotional messages to anelectronic device based on data in the database including customer orderhistory data. For example, the back office system may determine thatcertain customers frequently purchase a particular wine. If the barengages in a promotional arrangement with the particular wine vineyardand the bar agrees to distribute coupons to a limited number ofcustomers, then the back office system will automatically determinewhich customers should receive the coupons based on which customers mostfrequently purchase the wine from the bar.

The data in the database and the analysis thereof may also be used inthe making of business decisions by the bar owner and/or by otherindividuals or entities. For example, the analyzed information may bevaluable in making decisions as to whether a new bar should come intothe neighborhood and/or how advertisers and product manufacturers canmaximize their profits from the customers.

Turning now to FIGS. 2A-2F, illustrated are embodiments of an electronicdevice 104 as it is communicating with a back office system 101. Theelectronic device 104 may be any known electronic device capable ofcommunicating with the back office system 101. For example, in someembodiments, the electronic device comprises a mobile device (e.g., anelectronic tablet).

In some embodiments, a customer may communicate with his electronicdevice 104 to the back office system 101 via an electronic deviceapplication. The application may be provided by any entity, includingthe business establishment itself or a third party. The application mayprovide on the electronic device's 104 display an interface 123 thatallows a customer to communicate with the back office system 101. Theinterface 123 may be customized according to a business establishment'spreferences through the use of formatting and/or customized indicia 202.

FIG. 2A shows the interface 123 as it provides means for a customer toplace an order requesting one or more items. In the particularembodiment shown in FIG. 2A, the interface 123 comprises a field 203 inwhich a customer may enter an order request.

FIG. 2B illustrates the interface 123 after an order request has beenentered. Upon the customer executing the “order” button 204, theelectronic device 104 is prompted to send an order request message 125to the back office server indicating the entered order request.

FIG. 2C shows the interface 123 after the electronic device 104 hasreceived a positive order response message 127 from the back officesystem 101. As shown, the interface notifies the customer that the orderrequest is being fulfilled.

FIGS. 2D-2F, on the other hand, each show an embodiment of the interfaceafter the electronic device 104 has received a negative response message126 from the back office system 101. The negative response message 126may also include a substitution inquiry 205 asking whether the customerwould like at least one substitution. As discussed in more detailherein, the system may dynamically update the electronic menu to removeany items that are unavailable prior to a customer being able to enterthe order request. In this embodiment, the negative response message 126may not be sent to the interface of the electronic device 104.

In the particular embodiment shown in FIG. 2D, the back office system101 determines the substitution based on the customer's purchase history(e.g., using a customer profile), and a current state of inventory. Forexample, when the customer sends the order request message 125 to theback office system 101, the order request message 125 may include dataidentifying the customer and/or the electronic device 104 to the backoffice system 101. The data identifying the customer and/or theelectronic device may include, but is not limited to, a credit cardnumber, a portion of a credit card number (e.g., the last four digits),the customer's name, the credit card type, the credit card expirationdate, a device identifier, a user name if the customer has logged into asystem, any customer provided identifying information (e.g., a rewardscard number, a rewards program ID, etc.), and/or any additional type ofidentifying information. Based on such data, the back office system 101may identify a purchase history associated with the customer. The backoffice system 101 may analyze the customer's purchase history todetermine at least one appropriate substitution. For example, if theorder request message 125 from the customer is for a gin and tonic butthe business establishment is out of gin, the back office system 101 mayanalyze the customer's order history to find that the customer usuallyorders whiskey and cola. The back office system 101 may then analyze themenu item availability data 124 to determine whether enough whiskey andcola are in stock so to fulfill an order request for a whiskey and cola.Upon the back office system 101 determining that sufficient amounts ofwhiskey and cola are in stock, the back office system 101 may promotetransmission of a negative order response message 126 that indicates theestablishment is out of gin and that includes a substitution inquiry 205asking whether the customer would like to instead order a whiskey andcola or, alternatively, refrain from moving forward with the order. Theinterface 123 may provide a substitution selection button 206, executionof which sends an alternate order request message 131 to the back officesystem, and a cancel button 307, execution of which terminates theparticular transaction.

In some embodiments, the back office system 101 may determine that anitem is out of stock and remove it from the menu prior to the menu beingpresented to the customer. In this instance, the back office system 101may identify a purchase history associated with the customer based onthe identifying information. The back office system 101 may analyze thecustomer's purchase history to determine at least one appropriatesubstitution as described above. The electronic menu may then bedynamically updated for the particular customer with the appropriatesubstitution. For example, the electronic menu may be updated toindicate that the establishment is out of gin and rather present thecustomer with the option to order a whiskey and cola.

In the particular embodiment shown in FIG. 2E, the back office system101 may determine a substitution based on the metadata associated withinterrelationships among menu items and/or ingredients of menu items.The metadata may pertain to which ingredients typically accompany oneanother in various recipes, which ingredients are frequently substitutedfor one another, scientific information relating to how variousingredients react with one another, etc. Thus, the back office system101 may analyze the metadata to determine an appropriate substitution tooffer the customer. For example, if the order request message 125 fromthe customer is for a gin and tonic but the business establishment isout of gin, the back office system 101 may analyze the metadata anddetermine that vodka is an appropriate substitution for gin. In someembodiments, the determination may be based on metadata indicating thatmany members of the public tend to substitute vodka for gin. In someembodiments, the determination may be based on metadata indicating thatgin reacts to tonic water similarly to how vodka reacts to tonic water.In some embodiments, the determination may be based on metadata that wasmanually entered and indicates that vodka is an appropriate substitutionfor gin. Upon the back office system 101 establishing at least onesubstitute (e.g., a vodka and tonic), the back office system 101 maythen analyze the menu item availability data 124 to determine whetherenough vodka and tonic water are in stock so to fulfill an order requestfor a vodka and tonic mixed beverage. Upon the back office system 101determining that sufficient amounts of vodka and tonic water are instock, the back office system 101 may promote transmission of a negativeorder response message 126 that indicates the establishment is out ofgin and then asks if the customer would like to instead order a vodkaand tonic or, alternatively, refrain from moving forward with the order.The interface 123 may provide a substitution selection button 206,execution of which sends an alternate order request message 131 to theback office system, and a cancel button 207, execution of whichterminates the particular transaction.

In the particular embodiment shown in FIG. 2F, the negative responsemessage 123 includes another field 203 in which a customer may enter analternate order request. It will be appreciated by those skilled in theart that while FIGS. 2D-2F show three separate interface options, theoptions may be combined in any manner of ways. For example, the negativeorder response message 123 may prompt an interface 123 displaying atleast one determined substitute order (as shown in FIG. 2D and/or FIG.2E) and also a field 203 for entering an alternate order request.

One skilled in the art will appreciate that a substitution may bedetermined through any type of appropriate analysis and that theanalyses described above are illustrative. For example, the back officesystem 101 may analyze the metadata in the database to determine anin-stock substitution for an out-of-stock ingredient based on the mannerin which the out-of-stock ingredient relates to other ingredients in themenu item. In turn, based on the metadata, the back office system 101may select a substitute ingredient that relates to the other ingredientssimilarly to how the out-of-stock ingredient reacts. In someembodiments, the metadata may provide an indication as to how variousingredients relate to one another. In some embodiments, mixologists orother industry experts may provide recommendations for substitutions ofingredients or items as a whole. In some embodiments, the back officesystem may notify a bartender that an ingredient is out-of-stock andrecommend a plurality of other in-stock substitute ingredients asoptions for appropriate substitutes. Thus, the bartender may himselfselect the particular substitute ingredient from the plurality ofsubstitute ingredients and/or an entire substitute item, therebycontributing his own creativity to the drink-making process. In someembodiments, while the bartender is working a shift, the bartender mayenter into the back office system data regarding substitutions andcustomer feedback associated therewith. In some embodiments, when acustomer receives a mixed drink comprising a substituted ingredient, thecustomer may rate the substitution (e.g., via a message sent using theelectronic device) to indicate the customer's satisfaction, or lackthereof, with the substituted drink. The system may then present futuresubstitution suggestions based on the scores or other indicators (e.g.,the most frequently substituted, etc.). Thus, the system may provideup-to-date and creative substitution recommendations, which may bedriven by a variety of opinions and customer feedback.

In an embodiment, the system may implement a model to predict and trackanticipated usage of the various ingredients and/or menu items. Themodel may be generated by the back office server using past purchasedata, customer profiles, data from a particular establishment, and/ordata from multiple establishments. The model may analyze the existingdata and determine usage patterns, usage rates, correlations betweenitems, and/or correlations between ingredients. For example, the modelmay determine various expected usage rates for different time periods,such as the time of day, day of the week, special occasions, month ofthe year, or a season. Upon implementing the model, the model may beused to predict a usage amount in a given time period, a predicted usagerate, or the like. The integrated inventory system may then track theusage amounts on the floor, the stock room, or other inventory store,and compare the results to the expected amounts predicted by the model.The results of the comparison may be used to update the inventory (e.g.,order additional items/ingredients), identify new purchasing trends, andidentify associated items (e.g., associated menu items, associatedingredients, menu items associated with various ingredients, etc.),identify advertisements related to various items, and the like. Themodel may be updated in near real time based on the inventory trackingsystems and methods described herein. For example, an amount of gin canbe tracked based on each sale, each pour, etc. and the inventory updatedusing the model operating on the server. In some embodiments, the modelmay operate on one or more electronic devices, and in some embodiments,the model may operate across a plurality of electronic devices.

Turning to FIG. 3, another embodiment of a system 300 for integratingvarious operations at a business establishment is illustrated. Theembodiment of FIG. 3 generally illustrates the same or similarcomponents illustrated in FIG. 1 with various portions of the systemcontained on an electronic device 304 and/or a network server 302. Theelectronic device 304 may be associated with an establishment 301, 303,305 (e.g., as an establishment provided device), or the electronicdevice 304 may be associated with a customer (e.g., as a customerprovided device). The use of an electronic device 304 and/or networkserver 302 may allow at least a portion of the system to be appliedindependently of a particular establishment. This may allow for a systemto be used across a plurality of establishments 301, 303, 305. Forexample, a dining service may operate the network server 302 and anassociated application may be installed on one or more electronicdevices. The dining service may provide information and interactionswith related systems at one or more establishments. For example, theestablishments may receive the dining service as a service for a fee,which may allow them access to various types of information and/orservices. For example, the customer profiles may be provided to theestablishments to provide services, discounts, offers, or the like to acustomer.

As shown in FIG. 3, the system may comprise an electronic device 304,which may be the same or similar to the electronic device described withrespect to FIG. 1. The electronic device 304 may comprise a radiotransceiver 308, a memory 310, and a processor 312. In an embodiment,the electronic device 304 may comprise any of the information orapplications described with respect to the system, including the backoffice system, of FIG. 1. In some embodiments, the memory 310 of theelectronic device 304 may comprise a plurality of applications 314including an electronic menu application 332, a menu item creatorapplication 334, a payment application 336, and/or a communicationapplication 338. The memory 310 of the electronic device 304 may furthercomprise a customer profile store 316, payment information store 318,and/or a menu item store 320. The electronic device 304 may comprise anumber of peripheral devices 322 such as a locating device, outputdevices, input devices, and the like. While illustrated as comprising aplurality of applications and stores, the electronic device 304 may, insome embodiments, comprise less than all of the applications and/orstores illustrated in FIG. 3. In some embodiments, the electronic device304 may comprise applications and/or stores in addition to theapplications and/or stores illustrated in FIG. 3.

The system 300 may further comprise a base transceiver station (BTS)306, a wireless access point 309, and a network 307. The network 307 maybe communicatively coupled to the network server 302, the electronicdevice 304, the wireless access point 309, and/or one or moreestablishments 301, 303, 305. In an embodiment, the base transceiverstation 306 may provide a wireless communication link to the electronicdevice 302 and communicatively couple it to the network 307. In anembodiment, the base transceiver station 306 may provide a wirelesscommunication link to the electronic device 304 using any of thecommunication protocols described here including, but not limited to, acode division multiple access (CDMA) wireless protocol, a global systemfor mobile communications (GSM) wireless protocol, a long term evolution(LTE) wireless protocol, a worldwide interoperability for microwaveaccess (WiMAX) wireless protocol, or another wireless communicationprotocol. The wireless access point 309 may communicatively couple theelectronic device 304 to the network 307. The wireless access point 309or other wireless local area network (WLAN) access point may provide awireless link to the electronic device 304 and/or the network 307. Anumber of wireless communication protocols may be used including, butnot limited to, WiFi, Bluetooth®, and the like. In some embodiments, thewireless access point 309 may be associated with one or more of theestablishments 301, 303, 305 to provide a connection between theelectronic device 304, the network 307, and/or one or more servers 380,382, 384 associated with one or more of the establishments 301, 303,305.

The network server 302 may store various data stores and/or applicationsfor use with the system 300. In an embodiment, the network server 302may comprise a processor 351 and a memory 350, where the memory 350 maycomprise a customer data store 356, a menu item store 360, and/orinventory data store 362. The memory 350 may also comprise an inventorymanagement application 352 and/or a data mining application 354.

The system 300 may also comprise one or more establishments 301, 303,305. Each establishment may be the same or similar to the establishmentsdescribed herein. For example, the establishment 301 may be the sameestablishment described with respect to FIGS. 1 and 2. Eachestablishment may comprise a back office system and server 380 that isthe same or similar to the back office systems described herein. In anyembodiment, the system 300 may be used along with the system describedwith respect to FIGS. 1 and 2.

The electronic device 304 may comprise applications and systems similarto those described above with respect to the system 100 of FIG. 1,though the components may be associated with the electronic device 304and/or the network server 302 rather than entirely with the system at agiven establishment. In an embodiment, the customer profile 316 for acustomer may be at least partially stored on the electronic device 304.When the customer profile 316 is stored on the electronic device 304,the customer may have control of the amount of information in thecustomer profile 316 that is shared with an establishment 301, 303, 305.The customer profile 316 may comprise any of the information associatedwith the customer profile discussed with respect to FIG. 1, such aspersonal information, billing information, order history, demographicinformation, customer ranking, preferences, login information, orderlocation information, and the like. The customer information maycomprise information across a plurality of establishments 301, 303, 305.For example, the order history for a customer may comprise the entireorder history for a customer over a given time period rather than theorder history at a single establishment. This information may be used toprovide information such as customer rankings across a plurality ofestablishments. For example, a customer who orders at one of severalrestaurants, which may or may not be under related ownership or control,may be ranked based on the number of orders, frequency of purchasingacross a plurality of establishments, total amount of money spent ondining and/or drinks, or the like.

The electronic device 304 may also comprise payment information in thepayment information store 318. The payment information may compriseinformation related to completing a transaction with one or more of theestablishments 301, 303, 305. In an embodiment, the payment informationmay comprise any of the types of payment information described withrespect to FIG. 1. For example, the payment information may comprisecredit card information, third party payment services accountinformation (e.g., integrating with a restaurant account, Amazon, GoogleWallet, PayPal, etc.), or electronically stored payment information suchas mobile wallet information. The payment information on the electronicdevice 304 may be used to complete a transaction and may requirecustomer input in order to complete the payment transaction. In someembodiments, the payment information may be used to complete atransaction using a third party payment service so that the paymentinformation is never sent to the establishment.

The electronic device 304 may comprise menu item information in a menuitem store 320. The menu item information may comprise informationrelated to menu items associated with one or more establishments 301,303, 305 and/or menu items created by the electronic device's customeror another customer. The menu item information may allow a customer toview the menu items available at an establishment during a visit or whenthe customer is not at the establishment. In some embodiments, customercreated menu items may also be contained within the menu iteminformation. As described above, the menu items associated with acustomer may be provided to an establishment 301 to allow the item to beserved at the establishment. In order for the customer to avoid havingto re-enter the menu item information, the menu item information may bestored on the electronic device 304 and provided to a secondestablishment 303 to allow the second establishment to prepare the samemenu item. The customer may then have the same menu item at eachestablishment based on the information in the electronic device.

The applications stored on the electronic device 304 may be executed onthe processor 312 and configure the processor 312 to perform one or morefunctions related to the integrated business operations. Theapplications may interact with the elements of the memory 304 such asthe customer profile store 316, the payment information store 318,and/or the menu item store 320. The applications may also interact withone or more components of a remote server (e.g., network server 302)and/or a system associated with an establishment 301, 303, 305.

In an embodiment, the electronic device 304 may comprise an electronicmenu application 332. The electronic menu application 332 maycommunicate with the network server 302 and/or a system at anestablishment 301, 303, 305 to obtain the electronic menu and anydynamic menu updates as well as the information associated with thevarious options. The electronic device 304 could communicate over a dataconnection or directly with a data connection provided by theestablishment. Any of the features of the electronic menu described withrespect to FIG. 1 may also be implemented using the electronic menuapplication on the electronic device 304.

In some embodiments, the electronic device 304 may be communication witha server (e.g., back office server 380) at an establishment 301, and theelectronic menu may display information obtained directly from theestablishment. This may allow the customer's electronic device 304 toact as the display and/or interface for the menu without theestablishment having to provide a separate electronic device. In thisembodiment, any of the considerations with respect to the electronicmenu described with respect to FIG. 1 may be used with the electronicmenu application 332 on the electronic device 304. For example, theelectronic menu on the electronic device 304 may be updated based on theavailability of ingredients, provide facts about the items, providesubstitution suggestions, and the like.

In addition to displaying an electronic menu from an establishment, theelectronic menu application may also display menu item informationrelated to customer provided menu items. For example, if a customercreates a menu item on their electronic device 304, the menu iteminformation in the menu item store 320 may be updated to include the newitem. The electronic menu application 332 may then display the customercreated menu items and allow the customer to submit the menu items forconsideration at any number of establishments 301, 303, 305.

The electronic device 304 may also comprise a menu item creatorapplication 334. The menu item creator application 334 may the same orsimilar to the menu item creation application described with respect tothe back-office system of FIG. 1. When a menu item creation application334 is provided on the electronic device 304, the application may serveas an interface for the menu item creation application on the backoffice server of an establishment and/or the network server. Forexample, the menu item ingredients, preparation instructions, and thelike may be entered, edited, and sent from the electronic device 304. Insome embodiments, the menu item creation application 334 may serve as astand-alone application on the electronic device 304. The menu item maybe created using the electronic device 304 and submitted forconsideration by the network server 302 and/or a system at anestablishment. The menu item information created using the menu itemcreation application 334 may be saved in the menu item information store320 and retrieved at a subsequent time. This may allow the created menuitems may be submitted to one or more establishments without having toreenter the information. For example, a customer may enter the menu iteminformation at a first establishment 301 and the new item informationmay be saved in the menu item information store 320. Upon arriving at asecond establishment 303, the menu item creator application 332 may beused to retrieve the previously created menu item and submit theinformation to the second establishment 303. This may allow a customerto have a favorite menu item prepared at a plurality of establishmentswithout having to reenter the information at each location.

The electronic device 304 may comprise a payment application 336. Thepayment application may interface with the network server 302, a systemat an establishment 301, 303, 305, and/or a third party server tocomplete a payment transaction. The payment application 336 may receiveinformation from a customer to allow payment information to be entered,interact with a user profile comprising payment information, and/orretrieve payment information from a payment information store 318 on theelectronic device 304 or another location in order to complete thepayment transaction. The payment application 336 may allow the customerto pay for a tab at an establishment 301, 303, 305 and/or anotherservice associated with an establishment such as a valet service, venueservices, and the like.

The electronic device 304 may comprise a communication application 338.This application may allow the electronic device to connect to thevarious components of the system 300 and access the information neededto carry out the various applications and transactions. For example, thecommunication application 338 may allow the electronic device 304 toconnect to the network server 302 or any of the systems within one ormore of the establishments 301, 303, 305. Further, the communicationapplication 338 may allow the information stored on the electronicdevice 304 and/or the network server 302 to be retrieved and supplied tothe establishment as needed.

In an embodiment, the network server 302 may perform any of thefunctions described with respect to the back office system of FIG. 1.The network server may then communicate the information to theestablishment for use in the integrated business operations. Whiledescribed and illustrated as a single network server 302, it isunderstood that the network server 302 may be implemented across aplurality of servers operating independently or as a group. Further, oneor more additional devices such as a storage array may be coupled to oneor more servers to carry out the applications and functions of theserver.

In an embodiment, the network server 302 may comprise any of the datastores described with respect to the system of FIG. 1. For example, thenetwork server 302 may comprise a customer data store 356, a menu itemstore 360, and/or inventory data store 362. The customer data store 356may comprise one or more customer profiles or other informationassociated with a customer of one or more establishments 301, 303, 305.The network server 302 may store the information for variousestablishments separately or as a group, and the customer data 356 maybe provided to each establishment on a filtered basis or collectively.For example, a first establishment 301 may have access only to thecustomer information obtained during interactions between the customerand the first establishment 301, or the first establishment 301 may haveaccess to customer information between the customer and one or moreestablishments 301, 303, 305. The amount of information available to anestablishment may be based on a subscription level of the establishmentto a service provided by the network server 302. Whencross-establishment customer information is available to anestablishment, the information may be provided on a granular levelcomprising various interaction details (e.g., transaction times,amounts, etc.) and/or the information may be provided on an abstracted,filtered, and/or processed form. For example, the customer informationmay be processed to provide various metrics associated with a customer,and that information may be provided to an establishment. For example,the customer information may indicate that a particular customer, onaverage, spends between fifty and one hundred dollars twice a week atvarious establishments. The information may also indicate that thecustomer is considered a VIP ranking by the service operating thenetwork server 302. This information may then be used by anestablishment without knowing the exact interaction details of where thecustomer frequents, what type of menu items are preferred, and the like.

The network server 302 may also comprise a menu item store 360. The menuitem store 360 may comprise information about the menu items associatedwith one or more establishments 301, 303, 305. For example, the menuitem store 360 may comprise the menu selections available at theestablishments 301, 303, 305. In some embodiments, the menu item store360 may comprise one or more customers' new menu items. For example, themenu item store 360 may receive and store newly created menu items fromone or more electronic devices and store them on the network server.This may allow information about the new menu items to be shared amongstelectronic devices and/or establishments 301, 303, 305. The networkserver 302 may then track the popularity of the menu item by analyzingthe number of similar menu items created, the number of orders, thenumber of times the new menu item is added to a menu of an establishment301, 303, 305, and the like. The popularity information may then beshared with the establishments to allow the establishments 301, 303, 305to add the menu items to their own menus. For example, the most popular(e.g., the top ten) new drink items may be created by analyzing thenumber of times the new drinks are created by customers and ordered atthe establishments. The most popular new items may be shared with theestablishments even if they have not been ordered at an establishment toallow the items to be ordered by customers. The popularity of items maythen be shared between the establishments to indicate which items aremost likely to sell based on customer feedback in an area.

As noted above the network server 302 may perform any of the functionsdescribed with respect to a particular establishment in FIG. 1. In anembodiment, the inventory management and integration function may beperformed on the network server 302, which may allow for the use of theinventory management features across a plurality of establishments. Forexample, a usage rate of an ingredient across a plurality ofestablishments may be tracked and communicated to one or more of theestablishments. This usage rate may be used at the establishment alongwith the establishment specific usage rate to establish thresholds forreordering, determining discounts, or any of the other considerationdescribed herein. For example, if the usage rate of an ingredient dropsacross a plurality of establishments, it may indicate a general drop indemand for the item. Even if the drop in demand has not triggered athreshold at a particular establishment, the drop in the usage rateacross the plurality of establishments may trigger the particularestablishment to begin reducing the inventory and/or any reorderedquantities of the item.

The network server 302 may comprise an inventory management application352. As noted above, the inventory management application 352 on thenetwork server 302 may allow the inventory management features describedwith respect to the system of FIG. 1 to be performed as a service for anestablishment 301. The inventory management application 352 may interactwith one or more monitoring schemes described herein to track theinventory usage and amounts at an establishment 301. The ordering andtracking features may then be carried out, at least in part, on thenetwork server 302. The inventory management application 352 may alsoallow for the inventory management feature to be performed across aplurality of establishments, which may provide for benefits in the formof savings based on bulk ordering, cost reduction based on improveddelivery efficiencies, and the like. Performing the inventory managementon the network server 302 may also allow for an establishment 301, 303,305 to avoid having an in-house server capable of performing theinventory management function, which may save costs for theestablishment 301, 303, 305.

The network server 302 may comprise a data mining application 354. Thedata mining application 354 may be the same or similar to the rulesengine used to facilitate the data mining and/or analysis described withrespect to the back office system of FIG. 1. The network server 302 mayperform the data mining and analysis for an individual establishment oracross a plurality of establishments 301, 303, 305. By performing thedata mining and analysis at the network server 302, the data across aplurality of establishments 301, 303, 305 may be more readily accessibleand the analysis may be performed more efficiently than at a particularestablishment. The analysis may be performed using any of theconsiderations describe here. The resulting analysis information may beprovided to each establishment individually, or the results may beshared amongst the establishments 301, 303, 305 as a group. The amountof information provided to a particular establishment may be based onsubscription level of the establishment to the network server 302.

Turning now to FIG. 4, depicted is a method for monitoring inventory 400according to an embodiment. In step 401, the system receives an inputindicating an initial stocked quantity of at least one particular itemat a first location. In step 402, the system receives input indicatingan initial quantity of the at least one item on the floor at a secondlocation. In step 403, the system determines menu item availability data124 based on the initial stocked quantity and the initial quantity ofthe at least one item on the floor. In step 404, an item is ordered byway of an electronic device 104, where an order request message 125 canbe sent to the back office system 101 and a positive order responsemessage 127 can be returned to the electronic device 104. The orderingof the item may be achieved according to an embodiment as describedbelow with reference to FIG. 5. In step 405, the system receives fromthe inventory use tracking means 106 use data 129 indicating that anamount of a particular item that has been used. In step 406, the systemcalculates an updated quantity of the at least one item on the floorbased on the use data 129 received from the inventory use tracking means106.

In step 407, the system determines whether the updated quantity of theat least one item on the floor is less than a threshold amount. In step408, the system determines that the updated quantity is not less thanthe threshold amount and so it waits until another order is processed.Alternatively, in step 409, the system determines that the updatedquantity is less than the threshold amount, and based on thedetermination, initiates an action (e.g., sends a message to themanagement display 102) to have a stocked item taken from the inventorysupply 107 onto the floor and/or ordered to replenish the inventorysupply 107. In some embodiments, the updated quantity may be more thanthe threshold amount and thereby trigger the action to have the itemtaken from inventory and/or ordered. For example, when the threshold isa threshold usage rate, the action may be triggered by the usage rateexceeding the threshold amount. The amount of the item used to triggeran action may be determined in a number of ways. For example, thethreshold amount may be a predetermined amount set by the management orset as a proportion of a previously used amount. Alternatively, thethreshold amount may be dynamically determined. For example, the amountmay be based upon the historical use data for a particular time or basedon a particular event. In some embodiments, the data collected by theback office system 101 may be analyzed to predict an amount needed andtake an action upon an indication that the amount is insufficient. Forexample, a model as described herein may be used to predict an expectedconsumption amount for a particular time period and/or an expected usagerate, which may then serve as the threshold amount. As the usage historychanges over time, the threshold amount may also dynamically change andreact to the historical information. Considerations such as theconsumption rate, the ordering rate, the number of customers in theestablishment, any special events, and the like may be used to in thedetermination of the triggering amount. In some instances, the thresholdamount may be the consumption rate itself, where an action is taken ifthe rate of consumption exceeds a certain value. In some embodiments,multiple thresholds may be used, and the action may be taken if and whenthe inventory amount triggers an action based on one or more of thethresholds.

In step 410, the back office system 101 receives an updated stockedquantity of the item, based on the initial stocked quantity of the itemand the amount of the item that was taken from the inventory supply 107onto the floor. In step 411, the back office system 101 determineswhether the updated stocked quantity is less than a threshold amountand/or exceeds or triggers any other applicable threshold. If the backoffice system 101 determines that the updated stocked quantity does nottrigger an action based on a threshold, then, in step 412, the backoffice system 101 waits for another order to be processed.

If the back office system 101 determines that the updated stockedquantity triggers an action based on the threshold amount, then in step413 the back office system 101 updates the menu item availability data124 so as to indicate that the particular item is not available, andthen in step 412 the system waits for another order to be processed.Upon the system determining that the updated stocked quantity is lessthan the threshold amount and/or that another action is triggered basedon one or more threshold amounts (e.g., the usage rate), the back officesystem 101 may also proceed to step 414 and create and/or update and/orsubmit a purchase order for requesting more of the item to be purchasedfrom a supplier, and then in step 412 the system waits for another orderto be processed.

In an embodiment in which the electronic menu is dynamically updated,the back office system 101 may, at step 415, update the electronic menuso that the item is no longer included in the electronic menu when theback office system 101 updates the menu item availability data 124 toindicate that the particular item is not available.

Turning now to FIG. 5, shown is a method 500 of ordering an item from abusiness establishment via an electronic device 104. In step 501, theback office system 101 determines menu item availability data 124. Themenu item availability data 124 may be determined as described above instep 403 with reference to FIG. 4. In step 502, the system receives menuitem metadata associated with interrelationships among menu items andingredients of menu items. For example, the metadata may pertain towhich ingredients typically accompany one another in various recipes,which ingredients are frequently substituted for one another, howvarious ingredients react with one another, etc. The metadata may beentered through any known means (e.g., entered manually by a user,downloaded from the internet, automatically determined from variousinputs such as customer purchase history, etc.). In step 503, the backoffice system 101 receives an order request message 125 from theelectronic device 104. Upon the back office system 101 receiving theorder request message 125, the process moves to step 504 and the backoffice system 101 analyzes the order request message 125 and the menuitem availability data 124 to determine whether or not the order requestcan be fulfilled (e.g., whether or not each item required to completethe order request is in stock and available).

If the back office system 101 determines that the order request can befulfilled, then the process moves to step 505 and the back office systemsends a positive response message 127 to the electronic device 104 fornotifying the customer that the order request can be fulfilled. In step506, the back office system sends the requested order to a display 103so an employee may fulfill the order. In step 507, a sales transactionmay take place to charge the customer for the order. In step 508, dataassociated with the order may be sent to the back office system 101 tocreate and/or update a customer order history associated with thecustomer's order request.

If, on the other hand, the back office system 101 determines that theorder request cannot be fulfilled, then the back office system 101 movesto step 509 and determines at least one substitution. In someembodiments, the back office system 101 may determine a substitutionbased on the customer's purchase history and the current state ofinventory. For example, when the customer sends the order requestmessage 125 to the back office system 101, the order request message 125may include data identifying the customer and/or the electronic device104 to the back office system 101. Based on such data, the back officesystem 101 may identify a purchase history associated with the customer.The back office system 101 may analyze the customer's purchase historyto determine at least one appropriate substitution. For example, if theorder request message 125 from the customer is for a gin and tonic butthe business establishment is out of gin, the back office system 101 mayanalyze the customer's order history to find that the customer usuallyorders whiskey and cola. The back office system 101 may then analyze themenu item availability data 124 to determine whether enough whiskey andcola are in stock so to fulfill an order request for a whiskey and cola.Upon the back office system 101 determining that sufficient amounts ofwhiskey and cola are in stock, the back office system 101 may promotetransmission of a negative order response message 126 that indicates theestablishment is out of gin and then asks the customer if the customerwould like to: instead order a whiskey and cola, type in an alternateorder request manually, or refrain from moving forward with the order.

In some embodiments, the back office system 101 may determine asubstitution based on the metadata associated with interrelationshipsamong menu items and ingredients of menu items. The metadata may pertainto which items typically accompany one another, which items arefrequently substituted for one another, how various ingredients reactwith one another, etc. Thus, the back office system 101 may analyze themetadata to determine an appropriate substitution to offer the customer.For example, if the order request message 125 from the customer is for agin and tonic, but the business establishment is out of gin, the backoffice system 101 may analyze the menu item metadata and establish thatvodka is an appropriate substitution for gin. In some embodiments, thedetermination may be based on metadata indicating that many members ofthe public tend to substitute vodka for gin. In some embodiments, thedetermination may be based on metadata indicating that gin reacts totonic water similarly to how vodka reacts to tonic water. In someembodiments, the determination may be based on metadata that wasmanually entered and indicates that vodka is an appropriate substituteoption for gin. Upon the back office system 101 establishing at leastone substitute (e.g., a vodka and tonic), the back office system 101 maythen analyze the menu item availability data 124 to determine whetherenough vodka and tonic water are in stock so to fulfill an order requestfor a vodka and tonic mixed beverage. Upon the back office system 101determining that sufficient amounts of vodka and tonic water are instock, the back office system 101 may promote transmission of a negativeorder response message 126 that indicates the establishment is out ofgin and then asks the customer if the customer would like to instead:order a vodka and tonic, type in an alternate order request manually, orrefrain from moving forward with the order.

In step 511, the electronic device 104 sends a reply cancellationmessage 130 to the back office system 101 indicating that the customerwishes to refrain from moving forward with the order, and thus theprocess moves to step 512 wherein the system waits for another orderrequest message 125 to be received by the back office system 101.

In step 513, the electronic device 104 receives user input for analternate order request and sends an alternate order request message 131to the back office system 101 requesting an alternate order to purchase.Upon the back office system 101 receiving the alternate order requestmessage 131, the process moves to step 504 and the back office system101 analyzes the alternate order request message 131 and the menu itemavailability data 124 to determine whether or not the alternate orderrequest can be fulfilled (e.g., whether or not each ingredient requiredto complete the alternate order request is in stock).

In step 514, the electronic device 104 receives user input indicatingthat the customer would like to order the offered substitution (e.g.,the whiskey and cola or the vodka and tonic). In turn, the electronicdevice 104 sends a substitute order request message 132 to the backoffice system 101. Upon receiving the substitute order request message132, the back office system begins processing the substitute order andthus sends a message indicating the substitute order request to theorder preparation display 103. In turn, the bartender may make thebeverage and serve it to the customer. The back office system 101 maysend a positive order response message 127 to the electronic device 104to communicate to the customer that the order is being processed. Theprocess may then proceed to step 507, wherein a sales transaction takesplace and the customer is charged for the order. In step 508, dataassociated with the order may be sent to the back office system 101 tocreate and/or update a customer order history associated with thecustomer's order.

In some embodiments, the electronic device 104 may be enabled to send areply cancellation message 130 to the back office system 101 afterplacing an order. In this embodiment, the back office system 101 maytrack an order from placement to delivery to the customer. Uponreceiving a cancellation request, the back office system 101 maydetermine, based on the order status within the preparation and deliveryprogression, whether or not the order can be cancelled. If the order canbe cancelled, an order cancellation message may be sent to theelectronic device 104. Alternatively, if the order cannot be cancelled,a message indicating that the order has already been prepared can besent to the electronic device 104. The back office system 101 mayactively track the orders and provide a visual indication of whichorders can be cancelled on the electronic device by dynamically updatinga purchase history list. For example, a list showing purchased items maydisplay the items in grey that cannot be cancelled. In some embodiments,the electronic device 104 may enable a cancellation message to be sentto the back office system 101 indicating that the customer would like tocancel the order, and the order can be cancelled if possible withoutsending any messages to the electronic device 104.

Turning now to FIG. 6, a method 600 for adding a menu item to anelectronic menu is illustrated. In step 602, the electronic menu may beprovided to a customer. The electronic menu generally comprises the menuitems available at an establishment. The electronic menu may be linkedto the electronic menu item information associated with the system,which may comprise various information for each menu item. In anembodiment, the electronic menu item information may comprise one ormore ingredients for the menu item as well as preparation instructionsfor preparing the menu item. Any of the additional informationassociated with the menu item information disclosed herein may also beassociated with the electronic menu item information.

In step 604, a request for a new item may be received from the customer.The customer may review the electronic menu and not find an item ofinterest. The customer may then select an option for adding a new menuitem. The new menu item may comprise a drink and/or a food item. Theoption may allow the ingredients for the new item and their amounts tobe entered into the electronic menu along with any preparationinstructions. The ingredient list may specify preferences for certainbrands of ingredients and/or acceptable substitutions. Substitutions maybe specified by brand or type of ingredient (e.g., vodka for gin, lambfor beef, etc.). Any additional information may also be entered into thenew menu item such as a customer review, rating, and/or explanation forthe item.

In step 606, the new item may be added to the plurality of menu itemsavailable on the electronic menu based on receiving the request for thenew menu item from the customer. In an embodiment, a system check may beperformed to ensure that the menu item can be prepared at theestablishment. For example, the system may verify that the ingredientson the new item ingredient list are routinely stocked at theestablishment and would not require ordering any new ingredients for asingle item. The system may also verify that the quantities ofingredients in the inventory are sufficient to prepare the new item. Insome embodiments, the system may send a verification check to managementof the establishment seeking approval to allow the new menu item to beincluded in the electronic menu information. This may allow themanagement, third parties, or others to mediate the entry of new itemson the electronic menu. If the management decides not to enter the newmenu item, the method 600 may end without the new menu item beingentered in the menu item information. When the new menu item is enteredin the menu item information, the inventory component may update thelist of ingredients ordered, the amount of ingredients ordered, and thethresholds for requesting additional inventory.

In an embodiment, the new menu item may be prepared when it is enteredin the menu item information. The system may initially determine thatthe ingredient(s) entered by the customer are available in the inventoryfor preparing the item. If the ingredients are not available, or are notavailable in a sufficient quantity, the system may send a notificationmessage seeking a substitution. If a substitution for an ingredient isnot acceptable, the system may send a notification message indicatingthat the new item cannot be created. When the ingredient(s) and/or thesubstitution(s) are available, the new item may be prepared for thecustomer. The prepared item may then be served to the customer.

In step 608, the electronic menu may be provided to a second customerafter the entry of the new menu item. The electronic menu provided tothe second customer may then comprise the plurality of menu items thatinclude the new menu item. The second customer may then be able toselect and order the new menu item entered by the first customers.

The new menu item may be stored in a customer profile of the firstcustomer. This may allow the first customer to order the menu item at alater time without having to reenter the information associated with thenew menu item.

The new menu item may be shared to advertise its existence on the menuand/or to gauge its popularity with the patrons and potential patrons.In an embodiment, the new item may be shared on social media, advertisedon the electronic menu, provided as free samples to other customers, orthe like. In some embodiments, one or more new menu items may be enteredinto a tasting contest to determine the popularity of the new items. Themenu items may be shared on social media by placing a link andoptionally a menu item description on a social media site. The link mayprovide a mechanism to allow another customer to order the menu item atthe establishment. This may allow the menu item to shared andpotentially alert the establishment and/or the first customer that themenu item is being ordered based on a reference from the first customer.

In an embodiment, the number of requests and customer perceptions forthe new item can be tracked. For example, the number of requests,reviews, orders, etc. may be recorded and stored in the order historystore. The number of requests may be compared to a threshold. Thethreshold may be an absolute threshold such as one hundred requests inthe first month. In some embodiments, the threshold may represent aranking relative to other menu items available. For example, thethreshold may be 5% of the number of requests that the most popular itemon the menu receives. In some embodiments, the threshold may be acomparative threshold. For example, the threshold may be a ranking inthe overall items ordered (e.g., a top twenty place finisher by thenumber of orders for all items in a month). The threshold may also bebased on customer feedback. For example, when the average start ratingexceeds three out of four stars over at least a certain time period, thethreshold may be exceeded. Any combination of these thresholds may alsobe used.

When the threshold is exceeded, feedback may be provided to thecustomer. Various incentives may be included with the feedback such as adiscount on a new item or naming privileges for the item. The incentivesmay be useful to encourage new menu items to be submitted forconsideration at an establishment. The establishment may utilize thecustomer submissions, as potentially incentivized through variousfeedback mechanisms, to provide current and trending menu items.

Turning to FIG. 7, a method 650 for creating a new menu item isillustrated. The method 650 may be carried out using an electronicdevice such as the electronic device described with respect to FIG. 3.The electronic device may be associated with a customer of anestablishment, or in some embodiments, the electronic device may besupplied by the establishment. In some embodiments, the electronicdevice may serve as an interface for a system associated with theestablishment or a system associated with a service (e.g., such asassociated with a service running a network server, etc.).

In step 652, a list of ingredients may be received for a menu item. Thelist of ingredients may be received by the electronic device from auser, and the menu item may be a new menu item, or simply a menu itemdesired by the user. In step 654, the list of ingredients may be storedin a menu item store. The menu item store may exist in a memory of theelectronic device, on a network server in signal communication with theelectronic device, and/or in a memory associated with a component of asystem at an establishment. In some embodiments, preparationinstructions may also be received and stored in the menu item store. Thelist of ingredients may be filtered using any of the method describedabove. For example, the list of ingredients can be compared toingredients for existing items on an electronic menu. If a match isfound, the item can be identified to the customer to allow the customerto order the existing item. If a match is not found, then the processmay continue to allow the customer to order the new menu item.

In step 656, the list of ingredients may be provided to anestablishment. For example, the list of ingredients may be sent to anestablishment to prepare the item. The user of the electronic device maythen receive the menu item based on providing the list of ingredients tothe establishment. When preparation instructions are also provided, thepreparation instructions may be sent separately, along with, and/or atthe same time as the list of ingredients. The list of ingredients can beprovided to the establishment in a number of ways. For example, thecustomer may display the list of ingredients on a display of theelectronic device and show a worker at the establishment. In someembodiments, the list of ingredients may be sent to the establishmentover a signal connection (e.g., a local network, the internet, etc.).For example, a new menu item message comprising the list of ingredientsmay be generated and sent to the establishment.

The popularity of the menu item may be tracked using any of the methodsdescribed herein. For example, a description of the menu item may besent or posted on a social media site. The popularity of the item may betracked, for example by tracking the number of orders for the menu itemplaced at the establishment. Various discounts and incentives may beoffered to the customer creating the menu item and/or customers orderingthe menu item.

The use of the electronic device to provide the new menu item, may allowthe menu item information to be provided to a second establishment fromthe menu item information store. For example, the list of ingredientscan be retrieved from the menu item information store and provided to asecond establishment. The second establishment can then prepare andprovide the same menu item to the user of the electronic device.Similarly, the establishment may store the menu item information. Thismay allow the customer to order the same menu item a second time withouthaving to reenter the ingredient list. For example, the customer mayreview an electronic menu, and the menu item that was previouslyprovided may be on the electronic menu.

Turning to FIG. 8, a method 700 of providing a level of service to acustomer at an establishment is illustrated. In step 702 a customerprofile can be created for a customer of an establishment. Theestablishment can include a restaurant or bar. The customer profile maygenerally comprise information provided by a customer or associated witha transaction between the customer and the establishment, though otherinformation may also be included. In an embodiment, the customer profilemay comprise personal information, demographic information, billinginformation, preferences, login information, and/or any otherinformation discussed with respect to the customer profiles herein. Insome embodiments, the customer information within the customer profilemay comprise an image or a link to an image of the customer.

The customer profile may initially be created by the customer or theestablishment. In an embodiment, the customer may create the customerprofile and the customer information can be received from the customer.For example, the customer may create an account with the establishment.As part of creating the account, the customer may be prompted to providevarious information such as personal information (e.g., name, address,etc.), billing information (e.g., a preferred payment method),demographic information, preferences (e.g., vegetarian, red wine versuswhite wine or beer, etc.), or the like. The customer may also createlogin information for accessing and updating the customer account.

In some embodiments, the customer profile may be created by theestablishment. This may occur when the customer does not create theirown account or when the customer account is not identified or connectedto the customer in the establishment. The customer account may becreated by the establishment by receiving customer information from thecustomer at the establishment, and generating a customer profile usingthe customer information in response to receiving the customerinformation. The customer information may be received in response toreceiving an order from the customer, receiving purchase informationfrom the customer, or the like. For example, the customer may open a bartab with a credit card. The credit card information (e.g., the name, thecredit card number, etc.) may be used to initiate a customer profile.Any additional information such as an order history, amount, time, etc.may be stored within the customer profile created by the establishment.

In step 706, a customer ranking can be determined based on the customerinformation in the customer profile, wherein the customer ranking isselected from a plurality of customer rankings. For example, a customerwho spends under a threshold amount of money in a given time period maybe ranked as a standard or base level customer. A customer who spends ator above the threshold in the given time period may be ranked as a VIPcustomer. There may be two or more levels within a ranking system. Forexample, the customers may be ranked as bronze, silver, gold, orplatinum customers based on one or more of the considerations.

In step 708, a presence of the customer at the establishment may bedetected. The presence of the customer may be detected based on variousinformation. In an embodiment, the presence of the customer may bedetected by receiving valet parking information for the customer,visually identifying the customer based on an image stored in thecustomer profile, receiving login information for the customer,receiving payment information for the customer, or detecting thepresence of an electronic device associated with the customer. Forexample, a customer may open a tab at a bar, and the credit cardinformation may be used to identify the customer profile associated withthe customer. Similarly, an image associated with a customer profile maybe used to identify a customer and the customer's ranking.

In step 710, the customer may be provided a level of service based onthe customer ranking when the customer is at the establishment. Thetreatment of the customer may vary based on the customer ranking. Forexample, a higher ranked customer may receive a shorter wait time for atable or be placed ahead of other orders for items. The offers orspecials may vary by ranking with some offers or specials only beingavailable to customers with higher rankings. Some portion of theinventory may be reserved for certain rankings of customers. Forexample, several bottles of expensive wines may be reserved for VIPcustomers, were the bottles may not be available to customers having abase level ranking. In some embodiments, incentives may be offered tocustomers based on their ranking. For example, the level of a discounton an item may be based on a ranking, with the value of the discountbeing greater for higher ranked customers. In some embodiments, thediscounts may include progressive discounts with an increasing value foreach visit or purchase at the establishment.

The information within the customer profile may be updated during one ormore visits by the customer to the establishment. The customer profilemay be updated over time to include a history of the interactionsbetween the customer and the establishment. This information can then beused to provide various incentives and levels of service to thecustomer. Various information can be updated including, but not limitedto, a total amount of money spent by the customer, an amount of moneyspent per customer visit, an amount of profit made on the customer, anumber of guests associated with the customer during one or more visits,a time periods of one or more visits, or any combination thereof. Insome embodiments, the customer profile may be used based on detectingthe presence of the customer within the establishment.

The customer profiles may also be used to store information such asvalet parking information. When a customer arrives at the establishment,a valet service may provide valet information for a vehicle of thecustomer. If a customer profile is identified as being associated withthe vehicle information, the valet information may be included in thecustomer profile. If a customer profile is not identified, a newcustomer profile may be created including the valet information. If acustomer profile is later identified as being associated with thecustomer, the newly created customer profile may be merged ortransferred to the identified customer profile.

The valet information may be used to notify the valet service prior tothe customer leaving the establishment. In an embodiment, the system maydetermine that the customer is leaving the establishment and retrievethe valet parking information from the customer profile. The valetparking information may then be sent to the valet service to retrievethe customer's vehicle prior to the customer exiting the establishment.The system may determine that the customer is leaving the establishmentin a number of ways, including any of those used to detect the presenceof the customer within the establishment. For example, the customer maybe observed leaving or preparing to leave the establishment, the systemmay receive logout information, a logout request, or a timed outconnection for the customer, the system may receive payment informationfor the customer, and/or the system may detect the presence of anelectronic device associated with the customer in the vicinity orproximity of an exit of the establishment.

Any of the system components and/or methods described herein can beimplemented as an add-on to an existing point-of-sale system.Alternatively, the system could be implemented as a standaloneapplication running on one or more devices. For example, the system maybe considered a point-of-sale application that can operate on any device(e.g., tablets, smartphones, or computers), including the businessestablishment's devices and/or the customer's device(s). While thesystem can run and operate on a single device, the system could alsoinclude a distributed configuration in which one or more aspects of thesystem operate on a plurality of devices in communication with eachother. For example, the app providing the electronic menu couldpotentially integrate with the rest of this system (ordering, dynamicmenu, inventory management, drink making instructions, etc.).

When the system is provided as a point-of-sale replacement, the systemmay take the form of an application on one or more electronic devices.The resulting system could operate either with a cloud-based back officeserver, a local back office server, or for some smaller businesses, thesystem could be installed entirely on one or more local, portabledevices. When multiple devices are present, the devices wouldauthenticate with one another and the local or cloud server. Any numberof authentication protocols can be used to properly authenticate thedevices and/or applications executing on the devices with the businessestablishment's system (including the local or cloud based system). Onceconnected to the business establishment's system, the devices maycommunicate and serve as a portion or extension of the overall system.For example, the business establishment may supply a tablet that isauthenticated to the business establishment's system for use inpresenting the electronic menu and electronic device interface forcustomers visiting the business establishment. In some embodiments, thecustomers may use their own electronic device that is pre-loaded withthe application. Upon arriving at the business establishment, or in somecases beforehand, the customers may authenticate to the businessestablishments system so that the customer's device serves as theelectronic interface during their visit to the business establishment.In those cases where the customers authenticate remotely, the customer'sdevice may be used to pre-order items for in-store consumption ortake-out. Thus, the system could be easily scaled for any particularbusiness establishment simply based on the number of devices interfacingwith a back office system.

Further, the system may be associated with any number of businessestablishments. For example, in some embodiments the back office system101 may comprise a computer located at or near the businessestablishment premises. In such cases, the herein described system mayoperate within a single, centrally located communications system. Insome embodiments, the back office system 101 may comprise a serveroverseeing numerous business establishments and located remotely fromthe premises (e.g., the numerous business establishments may comprise achain of restaurants and the server may reside at a businessheadquarters associated with the chain), using, for example, acloud-based computing service as described above. In such cases, theherein described system may operate over any type of data communicationsnetwork. In some embodiments, the system and methods described hereincan be implemented as a service (e.g., software as a service). In thisembodiment, the back office server or back office server function and/orthe various other functions (e.g., inventory management and ordering,communication systems, etc.) may be implemented in a cloud-basedcomputing environment. The system may then have access to data from anumber of related or unrelated businesses and/or establishments. Thevarious data mining and analysis functions may then be performed on thecloud based system. In this embodiment, the establishments may utilizeonly portable devices, which may operate the interface as a thin client.Such a system may be beneficial in providing a low-cost, scalable systemfor any particular establishment.

The system could include a number of default templates for presentingthe various aspects of information to the employees, management, andcustomers. A restaurant or bar owner can start with a template to begin,but the system would allow the owner or system administrator to easilycreate, drag and drop buttons (like icons on a computer desktop or aniPhone), rename them, change what they do in an easy-to-use interface,and the like. For example, the menus could be customized using thesystem to change colors, nest menu selections and themes, add widgets tothe menus (like Google Maps, top 10 drinks ordered tonight, drinks thatfamous people have ordered, etc.), and change various aspects of thesystem and electronic displays on the electronic devices. When acloud-based system is utilized, the service provider could providevarious design and template modification/customization services.

Unlike current point-of-sale systems where the updates (e.g., softwareupdates) are pushed out from the franchisee/manufacturer/etc., the barowner could distribute (e.g., push) the system updates that they makeout to other devices within their bar ecosystem. For example, if thesystem presents a grid interface (e.g., a 10×10 display) and the systemadministrator, such as a bar owner, made a button bigger, changed theprice of a drink, or moved a button around, the system would distributethe change(s) to the other devices (e.g., one on another floor, behindthe bar, on a server's iPhone, etc.). Thus, the system would enhance theinteraction between the various components of the system, such as theelectronic menu, displaying items that were ordered, and with theinventory management component (alerting you that you were out of vodka,etc.).

While some of the above described examples pertain to beverages, it willbe readily apparent to those skilled in the art that the current systemsand methods can be employed to integrate business operations relating tofood purchases or any other type of item for purchase.

Turning now to FIG. 9, a wireless communications system including themobile device 752 is described. FIG. 9 depicts the mobile device 752,which is operable for implementing aspects of the present disclosure,but the present disclosure should not be limited to theseimplementations. Though illustrated as a mobile phone, the mobile device752 may take various forms, including a wireless handset, a tablet, apager (e.g., an electronic paging device used at various serviceestablishments, etc.), a personal digital assistant (PDA), a gamingdevice, a media player, a wearable computer, a headset computer, or thelike. The mobile device 752 includes a display 754 and a touch-sensitivesurface and/or keys 756 for input by a user. The mobile device 752 maypresent options for the user to select, controls for the user toactuate, and/or cursors or other indicators for the user to direct. Themobile device 752 may further accept data entry from the user, includingnumbers to dial or various parameter values for configuring theoperation of the handset. The mobile device 752 may further execute oneor more software or firmware applications in response to user commands.These applications may configure the mobile device 752 to performvarious customized functions in response to user interaction.Additionally, the mobile device 752 may be programmed and/or configuredover-the-air, for example from a wireless base station, a wirelessaccess point, or a peer mobile device 752. The mobile device 752 mayexecute a web browser application which enables the display 754 to showa web page. The web page may be obtained via wireless communicationswith a base transceiver station, a wireless network access node, a peermobile device 752 or any other wireless communication network or system.

Turning now to FIG. 10, a block diagram of the mobile device 752 isdescribed. While a variety of known components of handsets are depicted,in an embodiment a subset of the listed components and/or additionalcomponents not listed may be included in the mobile device 752. Themobile device 752 includes a digital signal processor (DSP) 802 and amemory 804. As shown, the mobile device 752 may further include anantenna and front end unit 806, a radio frequency (RF) transceiver 808,a baseband processing unit 810, a microphone 812, an earpiece speaker814, a headset port 816, an input/output interface 818, a removablememory card 820, a universal serial bus (USB) port 822, an infrared port824, a vibrator 826, a keypad 828, a touch screen with a touch sensitivesurface 830, a touch screen controller 832, a camera 834, a cameracontroller 836, a global positioning system (GPS) receiver 838, a nearfield communication reader and/or transmitter, an accelerometer (e.g., asingle or multi axis accelerometer), a gyroscope, and/or the like. In anembodiment, the mobile device 752 may include another kind of displaythat does not provide a touch sensitive screen. In an embodiment, theDSP 802 may communicate directly with the memory 804 without passingthrough the input/output interface 818. Additionally, in an embodiment,the mobile device 752 may comprise other peripheral devices that provideother functionality.

The DSP 802 or some other form of controller or central processing unitoperates to control the various components of the mobile device 752 inaccordance with embedded software or firmware stored in memory 804 orstored in memory contained within the DSP 802 itself. In addition to theembedded software or firmware, the DSP 802 may execute otherapplications stored in the memory 804 or made available via informationcarrier media, such as portable data storage media like the removablememory card 820, or via wired or wireless network communications. Theapplication software may comprise a compiled set of machine-readableinstructions that configure the DSP 802 to provide the desiredfunctionality, or the application software may comprise high-levelsoftware instructions to be processed by an interpreter or compiler toindirectly configure the DSP 802.

The DSP 802 may communicate with a wireless network via the analogbaseband processing unit 810. In some embodiments, the communication mayprovide Internet connectivity, enabling a user to gain access to contenton the Internet and to send and receive e-mail or text messages. Theinput/output interface 818 interconnects the DSP 802 and variousmemories and interfaces. The memory 804 and the removable memory card820 may provide software and data to configure the operation of the DSP802. Among the interfaces may be the USB port 822 and the infrared port824. The USB port 822 may enable the mobile device 752 to function as aperipheral device to exchange information with a personal computer orother computer system. The infrared port 824 and other optional portssuch as a Bluetooth® interface or an IEEE 802.11 compliant wirelessinterface may enable the mobile device 752 to communicate wirelesslywith other nearby handsets and/or wireless base stations. In anembodiment, the device 752 may comprise a near field communication (NFC)transceiver. The NFC transceiver may be used to complete paymenttransactions with point-of-sale terminals or other communicationsexchanges. In an embodiment, the device 752 may comprise a radiofrequency identity (RFID) reader and/or writer device.

The RF transceiver 808 may also be referred to as a radio transceiver,or more concisely, as a radio. While one RF transceiver 808 isillustrated, the mobile device 752 may comprise a plurality of radiotransceivers, for example, different RF transceivers 808 associated withdifferent wireless communication protocols and/or different frequencybands. Alternatively, the RF transceiver 808 may be a multi-protocoland/or multi-band RF transceiver.

The keypad 828 couples to the DSP 802 via the interface 818 to provideone mechanism for the user to make selections, enter information, andotherwise provide input to the mobile device 752. Another inputmechanism may be the touch screen 830, which may also display textand/or graphics to the user. The touch screen controller 832 couples theDSP 802 to the touch screen 830. The GPS receiver 838 is coupled to theDSP 802 to decode global positioning system signals, thereby enablingthe mobile device 752 to determine its position.

In an embodiment, the mobile device 752 may provide hardware and/orfirmware to assist carrying out a variety of secure transactions, securecommunications, or to enhance security of transactions and/orcommunications. For example, the mobile device 752 may comprise one ormore secure elements (SE) coupled to a near field communication (NFC)transceiver. The SE may be provisioned with an initial electronic fundbalance (e.g., electronic money) and/or secure information such ascredit card numbers and authentication numbers or codes. When the NFCengages with a point-of-sale (POS) terminal or other wirelesscommunication device, the NFC may access the SE to debit funds stored inthe SE during a purchase transaction or increment funds stored in the SEduring a “top up” transaction (e.g., to add or deposit additional fundsinto the electronic funds balance). In at least some embodiments, theonly communication between the SE and the exterior world is via the NFC.In at least some embodiments, there is no communication between the SEand the remainder of the mobile device 752, for example no link to thebase band processing 810 or to the DSP 802.

As another example, the mobile device 752 may comprise a trustedsecurity zone. The trusted security zone may be implemented in hardwareor virtually by an operating system environment. When trusted processingis performed, non-trusted processing may be completely stopped, wherebyscreen scraping, memory bus eavesdropping, and the like by a corrupt ormalicious untrusted process may be avoided. In an embodiment, trusttokens may be stored in a trusted partition of memory, and access toread and write these areas of memory from an external source, forexample from a credit card issuer or a trusted service manager, may besecured by presentation of the trust token.

Turning now to FIG. 11, a software environment 902 that may beimplemented by the DSP 802 is described. The DSP 802 executes operatingsystem software 904 that provides a platform from which the rest of thesoftware operates. The operating system software 904 may provide avariety of drivers for the handset hardware with standardized interfacesthat are accessible to application software. The operating systemsoftware 904 may be coupled to and interact with application managementservices (AMS) 906 that transfer control between applications running onthe mobile device 752. Also shown in FIG. 11 are a web browserapplication 908, a media player application 910, JAVA applets 912, and avoice over internet protocol (VoIP) client 914. The web browserapplication 908 may be executed by the mobile device 752 to browsecontent and/or the Internet: for example, when the mobile device 752 iscoupled to a network via a wireless link. The web browser application908 may permit a user to enter information into forms and select linksto retrieve and view web pages. The media player application 910 may beexecuted by the mobile device 752 to play audio or audiovisual media.The JAVA applets 912 may be executed by the mobile device 752 to providea variety of functionality including games, utilities, and otherfunctionality.

In some embodiments, alternative software environments that may beimplemented by the DSP. For example, the DSP may execute an operatingsystem kernel (OS kernel) and an execution runtime. The DSP may executeapplications that may execute in the execution runtime and may rely uponservices provided by the application framework. Applications and theapplication framework may rely upon functionality provided vialibraries. Turning now to FIG. 12, a computer system 980 suitable forimplementing one or more embodiments disclosed herein is described. Thecomputer system 980 includes a processor 982 (which may be referred toas a central processor unit or CPU) that is in communication with memorydevices including secondary storage 984, read only memory (ROM) 986,random access memory (RAM) 988, input/output (I/O) devices 990, andnetwork connectivity devices 912. The processor 982 may be implementedas one or more CPU chips.

It is understood that by programming and/or loading executableinstructions onto the computer system 980, at least one of the CPU 902,the RAM 988, and the ROM 986 are changed, transforming the computersystem 980 in part into a particular machine or apparatus having thenovel functionality taught by the present disclosure. It is fundamentalto the electrical engineering and software engineering arts thatfunctionality that can be implemented by loading executable softwareinto a computer can be converted to a hardware implementation by wellknown design rules. Decisions between implementing a concept in softwareversus hardware typically hinge on considerations of stability of thedesign and numbers of units to be produced rather than any issuesinvolved in translating from the software domain to the hardware domain.Generally, a design that is still subject to frequent change may bepreferred to be implemented in software because re-spinning a hardwareimplementation is more expensive than re-spinning a software design.Generally, a design that is stable and will be produced in large volumemay be preferred to be implemented in hardware, for example in anapplication specific integrated circuit (ASIC), because for largeproduction runs the hardware implementation may be less expensive thanthe software implementation. Often a design may be developed and testedin a software form and later transformed, by well known design rules, toan equivalent hardware implementation in an application specificintegrated circuit that hardwires the instructions of the software. Inthe same manner that a machine controlled by a new ASIC is a particularmachine or apparatus, a computer that has been programmed and/or loadedwith executable instructions may be viewed as a particular machine orapparatus.

Additionally, after the system 980 is turned on or booted, the CPU 982may execute a computer program or application. For example, the CPU 9382may execute software or firmware stored in the ROM 986 or stored in theRAM 988. In some cases, on boot and/or when the application isinitiated, the CPU 982 may copy the application or portions of theapplication from the secondary storage 984 to the RAM 988 or to memoryspace within the CPU 982 itself, and the CPU 982 may then executeinstructions that the application is comprised of. In some cases, theCPU 982 may copy the application or portions of the application frommemory accessed via the network connectivity devices 992 or via the I/Odevices 990 to the RAM 988 or to memory space within the CPU 982, andthe CPU 982 may then execute instructions that the application iscomprised of. During execution, an application may load instructionsinto the CPU 982, for example load some of the instructions of theapplication into a cache of the CPU 982. In some contexts, anapplication that is executed may be said to configure the CPU 982 to dosomething, e.g., to configure the CPU 982 to perform the function orfunctions promoted by the subject application. When the CPU 982 isconfigured in this way by the application, the CPU 982 becomes aspecific purpose computer or a specific purpose machine.

The secondary storage 984 is typically comprised of one or more diskdrives or tape drives and is used for non-volatile storage of data andas an over-flow data storage device if the RAM 988 is not large enoughto hold all working data. The secondary storage 984 may be used to storeprograms which are loaded into the RAM 988 when such programs areselected for execution. The ROM 986 is used to store instructions andperhaps data which are read during program execution. The ROM 986 is anon-volatile memory device which typically has a small memory capacityrelative to the larger memory capacity of the secondary storage 984. TheRAM 988 is used to store volatile data and perhaps to storeinstructions. Access to both the ROM 986 and the RAM 988 is typicallyfaster than to the secondary storage 984. The secondary storage 984, theRAM 988, and/or the ROM 986 may be referred to in some contexts ascomputer readable storage media and/or non-transitory computer readablemedia.

The I/O devices 990 may include printers, video monitors, liquid crystaldisplays (LCDs), plasma displays, touch screen displays, keyboards,keypads, switches, dials, mice, track balls, voice recognizers, cardreaders, paper tape readers, near-field communication (NFC) devices,RFID readers, or other well-known input devices.

The network connectivity devices 992 may take the form of modems, modembanks, Ethernet cards, universal serial bus (USB) interface cards,serial interfaces, token ring cards, fiber distributed data interface(FDDI) cards, wireless local area network (WLAN) cards, radiotransceiver cards that promote radio communications using protocols suchas code division multiple access (CDMA), global system for mobilecommunications (GSM), long-term evolution (LTE), worldwideinteroperability for microwave access (WiMAX), near field communications(NFC), radio frequency identity (RFID), and/or other air interfaceprotocol radio transceiver cards, and other well-known network devices.These network connectivity devices 992 may enable the processor 982 tocommunicate with the Internet or one or more intranets. With such anetwork connection, it is contemplated that the processor 982 mightreceive information from the network, or might output information to thenetwork in the course of performing the above-described method steps.Such information, which is often represented as a sequence ofinstructions to be executed using the processor 982, may be receivedfrom and outputted to the network: for example, in the form of acomputer data signal embodied in a carrier wave.

Such information, which may include data or instructions to be executedusing the processor 982, for example, may be received from and outputtedto the network, for example, in the form of a computer data basebandsignal or signal embodied in a carrier wave. The baseband signal orsignal embedded in the carrier wave, or other types of signals currentlyused or hereafter developed, may be generated according to severalmethods well known to one skilled in the art. The baseband signal and/orsignal embedded in the carrier wave may be referred to in some contextsas a transitory signal.

The processor 982 executes instructions, codes, computer programs,and/or scripts which it accesses from hard disk, floppy disk, opticaldisk (these various disk-based systems may all be considered secondarystorage 984), flash drives, the ROM 986, the RAM 988, or the networkconnectivity devices 992. While only one processor 982 is shown,multiple processors may be present. Thus, while instructions may bediscussed as executed by a processor, the instructions may be executedsimultaneously, serially, or otherwise executed by one or multipleprocessors. Instructions, codes, computer programs, scripts, and/or datathat may be accessed from the secondary storage 984—for example, harddrives, floppy disks, optical disks, and/or other devices, the ROM 986,and/or the RAM 988—may be referred to in some contexts as non-transitoryinstructions and/or non-transitory information. The computer system 980may comprise a secure element and associated near field communicationtransceiver as described above. The computer system 980 may comprise atrusted security zone as described above.

In an embodiment, the computer system 980 may comprise two or morecomputers in communication with each other that collaborate to perform atask. For example, but not by way of limitation, an application may bepartitioned in such a way as to permit concurrent and/or parallelprocessing of the instructions of the application. Alternatively, thedata processed by the application may be partitioned in such a way as topermit concurrent and/or parallel processing of different portions of adata set by the two or more computers. In an embodiment, virtualizationsoftware may be employed by the computer system 980 to provide thefunctionality of a number of servers that is not directly bound to thenumber of computers in the computer system 980. For example,virtualization software may provide twenty virtual servers on fourphysical computers. In an embodiment, the functionality disclosed abovemay be provided by executing the application and/or applications in acloud computing environment. Cloud computing may comprise providingcomputing services via a network connection using dynamically scalablecomputing resources. Cloud computing may be supported, at least in part,by virtualization software. A cloud computing environment may beestablished by an enterprise and/or may be hired on an as-needed basisfrom a third party provider. Some cloud computing environments maycomprise cloud computing resources owned and operated by the enterpriseas well as cloud computing resources hired and/or leased from a thirdparty provider.

In an embodiment, some or all of the functionality disclosed above maybe provided as a computer program product. The computer program productmay comprise one or more computer readable storage mediums havingcomputer usable program code embodied therein to implement thefunctionality disclosed above. The computer program product may comprisedata structures, executable instructions, and other computer usableprogram code. The computer program product may be embodied in removablecomputer storage media and/or non-removable computer storage media. Theremovable computer readable storage medium may comprise, withoutlimitation, a paper tape, a magnetic tape, magnetic disk, an opticaldisk, a solid state memory chip, analog magnetic tape, compact disk readonly memory (CD-ROM) disks, floppy disks, jump drives, digital cards,multimedia cards, and others. The computer program product may besuitable for loading, by the computer system 980, at least portions ofthe contents of the computer program product to the secondary storage984, to the ROM 986, to the RAM 988, and/or to other non-volatile memoryand volatile memory of the computer system 980. The processor 982 mayprocess the executable instructions and/or data structures in part bydirectly accessing the computer program product: for example, by readingfrom a CD-ROM disk inserted into a disk drive peripheral of the computersystem 980. Alternatively, the processor 982 may process the executableinstructions and/or data structures by remotely accessing the computerprogram product: for example, by downloading the executable instructionsand/or data structures from a remote server through the networkconnectivity devices 912. The computer program product may compriseinstructions that promote the loading and/or copying of data, datastructures, files, and/or executable instructions to the secondarystorage 984, to the ROM 986, to the RAM 988, and/or to othernon-volatile memory and volatile memory of the computer system 980.

In some contexts, the secondary storage 984, the ROM 986, and the RAM988 may be referred to as a non-transitory computer readable medium or acomputer readable storage media. A dynamic RAM embodiment of the RAM 988likewise may be referred to as a non-transitory computer readable mediumin that, while the dynamic RAM receives electrical power and is operatedin accordance with its design, for example during a period of timeduring which the computer 900 is turned on and operational, the dynamicRAM stores information that is written to it. Similarly, the processor982 may comprise an internal RAM, an internal ROM, a cache memory,and/or other internal non-transitory storage blocks, sections, orcomponents that may be referred to in some contexts as non-transitorycomputer readable media or computer readable storage media.

Having described various systems and method herein, various embodimentsmay include, but are not limited to:

In a first embodiment, a system for integrating business operationscomprises a back office system comprising a memory, a processor, and atleast one application stored in the memory. When executed by theprocessor, the application configures the processor to receive an orderrequest message from an electronic device, where the order requestmessage indicates a request to purchase at least a portion of an item,analyze menu item availability data to determine whether the orderrequest can be fulfilled based on an availability of the item, and sendan order response message based on the menu item availability data. In asecond embodiment, the order response message of the first embodimentmay indicate whether or not the request for the order can be fulfilledbased on the menu item availability data. In a third embodiment, theapplication of the second embodiment may further configure the processorto determine that the order cannot be fulfilled based on the menu itemavailability data, and upon determining that the order cannot befulfilled, may send a negative order response message containing atleast one alternate order option. In a fourth embodiment, the alternateorder option of the third embodiment may be determined based on the menuitem availability data and metadata, and the metadata may relate to atleast one of interrelations among items and/or ingredients, purchasehistory data relating to at least one customer, or scientificinformation relating to how various items and/or ingredients react withone another. In a fifth embodiment, the application of any of the firstto fourth embodiments may further configure the processor toautomatically charge the customer for the purchase based on adetermination that the order request can be fulfilled. In a sixthembodiment, the application of the third embodiment may furtherconfigure the processor to update an electronic menu to remove the itemfrom the electronic menu based on the menu item availability data. In aseventh embodiment, the application of the third embodiment may furtherconfigure the processor to update an electronic menu to remove all menuitems that contain the item from the electronic menu based on the menuitem availability data.

In an eighth embodiment, a method for monitoring inventory comprisesreceiving stocked quantity input indicating an initial stocked quantityof an item in a first location of a business establishment, receivinguse quantity input indicating an initial use quantity of the item in asecond location of a business establishment, determining menu itemavailability data based on the initial stocked quantity and the initialuse quantity, receiving stocked modification input indicating that theinitial stocked quantity of the item has been modified, determiningwhether the modified stocked quantity is less than a predeterminedamount, upon determining that the modified stocked quantity is less thana predetermined amount, updating the menu item availability data,receiving an order request message requesting fulfillment of a purchaseof at least a portion of the item, and analyzing the updated menu itemavailability data to determine whether to fulfill the order request. Ina ninth embodiment, the method of the eighth embodiment may also includereceiving use modification input indicating that the initial usequantity of the item has been modified, determining whether the modifieduse quantity is less than a predetermined amount, and upon determiningthat the modified use quantity is less than the predetermined amount,prompting the modification of the stocked quantity. In a tenthembodiment, the use modification input of the ninth embodiment may bereceived from an inventory use tracking means configured to track insubstantially real-time an amount of the item that is used. In aneleventh embodiment, the inventory use tracking means of the tenthembodiment may comprise at least one of a point-of-sale terminal, anelectronic spout, a motion sensing means, a weight sensor, or means forreceiving manual user input. In a twelfth embodiment, the method of anyof the eighth to eleventh embodiments may also include promoting atleast one of submitting a new purchase order for a purchase of the itemfrom a supplier or updating an existing purchase order for a purchase ofthe item from a supplier upon determining that the modified stockquantity is less than the predetermined amount. In a thirteenthembodiment, the stocked modification input of any of the eighth totwelfth embodiments may be received from a stocked inventory trackingmeans comprising a scale configured to determine the amount of a stockeditem based on weight. In a fourteenth embodiment, prompting themodification of the stocked quantity in any of the eighth to thirteenthembodiments may comprise promoting transmission of a message to adisplay, and the message may indicate a need to transport some of theitem from the first location to the second location. In a fifteenthembodiment, the business establishment in any of the eighth tofourteenth embodiments may be associated with the food servicesindustry. In a sixteenth embodiment, the order request in any of theeighth to fifteenth embodiments may be received from a mobilecommunications device.

In a seventeenth embodiment, a method for receiving and processing acustomer order comprises receiving menu item availability dataindicating the availability of an item within a business establishment;receiving a first order request message from a first electronic device,wherein the first order request message requests fulfillment of a firstpurchase of at least a portion of the item; determining whether thefirst order request can be fulfilled based on the menu item availabilitydata; upon determining the first order request can be fulfilled,prompting a fulfillment of the first order request; modifying the menuitem availability data based on the fulfillment the first order request;receiving a second order request message from a second electronicdevice, wherein the second order request message requests fulfillment ofa second purchase of at least a portion of the item; and determiningwhether the second order request can be fulfilled based on the modifiedmenu item availability data. In an eighteenth embodiment, upon thedetermination that the first order request can be fulfilled in theseventeenth embodiment, sending a positive order response message to theelectronic device indicating that the first order request can befulfilled. In a nineteenth embodiment, the method of the seventeenth oreighteenth embodiment may also include determining the second orderrequest cannot be fulfilled based on the modified menu item availabilitydata; upon determining the second order request cannot be fulfilled,determining at least one alternate purchase option; and sending anegative order response message to the electronic device. The negativeorder response message may contain an indication of the at least onealternate purchase option. In a twentieth embodiment, determining the atleast one alternate purchase option in the nineteenth embodiment maycomprise analyzing metadata. The metadata may relate to at least one ofinterrelations among items and/or ingredients, purchase history datarelating to at least one customer, or scientific information relating tohow various items and/or ingredients react with one another. In a twentyfirst embodiment, determining the at least one alternate purchase optionin the nineteenth or twentieth embodiment may comprise analyzing themodified menu item availability data to determine whether the alternatepurchase option is available. The alternate purchase option may becontained in the negative order response message only if the alternatepurchase option is available. In a twenty second embodiment, the methodof any of the eighteenth to twenty first embodiments may also includereceiving an alternate order request message from the second electronicdevice, where the alternate order request message can requestfulfillment of a purchase of the alternate purchase.

In a twenty-third embodiment, a dynamic menu system comprises a servercomprising a memory and a processor, a menu store, an inventory store,and at least one application stored in the memory. The menu storecomprises a plurality of menu items associated with an establishment,and each menu item of the plurality of menu items comprises one or moreingredients of a plurality of ingredients. The inventory store comprisesa record of an amount of the plurality of ingredients available at theestablishment. The at least one application stored in the memory, whenexecuted by the processor, configures the processor to: provide a firstselection of the plurality of menu items to an electronic device, updatethe inventory store to indicate that less than the certain amount of thefirst ingredient is available, and provide a second selection of theplurality of menu items to the electronic device. The first selection ofthe plurality of menu items comprises a first menu item made from atleast a certain amount of a first ingredient of the plurality ofingredients, and the second selection of the plurality of menu itemsdoes not include the first menu item. The first menu item is made withmore than the certain amount of the first ingredient, and the electronicdevice only displays the second selection of the plurality of menuitems. In a twenty-fourth embodiment, the at least one application ofthe twenty-third embodiment may further configure the processor to:receive a usage record. The usage record may comprise an amount of thefirst ingredient used at the establishment, and the application mayconfigure the processor to update the inventory store in response toreceiving the usage record. In a twenty-fifth embodiment, the at leastone application of the twenty-third or twenty-fourth embodiment mayfurther configure the processor to receive an order request message fromthe electronic device, wherein the order request message indicates arequest to purchase at least a portion of a menu item of the pluralityof menu items. In a twenty-sixth embodiment, the at least oneapplication of the twenty-fifth embodiment may further configure theprocessor to: send an order preparation message to an order preparationdisplay based on the order request message. In a twenty-seventhembodiment, the menu store of the twenty sixth embodiment may alsoinclude preparation instructions for each menu items of the plurality ofmenu items, and the at least one application may further configure theprocessor to: include preparation instructions for the menu item in theorder request message. In a twenty-eighth embodiment, the at least oneapplication of the twenty-sixth or twenty-seventh embodiment may furtherconfigure the processor to update the inventory store based on sendingthe order preparation message. In a twenty-ninth embodiment, the atleast one application of any of the twenty-fifth to twenty-eighthembodiments may further configure the processor to provide a menu itemsuggestion to the electronic device based on the order request message.In a thirtieth embodiment, the at least one application of any of thetwenty-fifth to twenty-ninth embodiments may further configure theprocessor to: provide an advertisement to the electronic device based onthe order request message. In a thirty-first embodiment, the at leastone application of any of the twenty-third to thirtieth embodiments mayfurther configure the processor to receive payment information from theelectronic device; and process the payment information. In athirty-second embodiment, at least one of the first selection of theplurality of menu items or the second selection of the plurality of menuitems in any of the twenty third to thirty first embodiments maycomprise at least one of a photograph of at least one menu item,nutritional information for the at least one menu item, an ingredientslist for the at least one menu item, or a source identification of theingredients list for the at least one menu item. In a thirty-thirdembodiment, the at least one application of any of the twenty-third tothirty second embodiments may further configure the processor to send atleast one advertisement to the electronic device. In a thirty-fourthembodiment, the system of any of the twenty-third to thirty-thirdembodiments may also include a second menu store comprising a pluralityof menu items associated with a second establishment. In a thirty-fifthembodiment, the at least one application of the thirty-fourth embodimentmay further configure the processor to: provide a third selection of theplurality of menu items to a second electronic device at the secondestablishment. In a thirty-sixth embodiment, the at least oneapplication of any of the twenty-third to thirty-fifth embodiments mayfurther configure the processor to: select the second selection of theplurality of menu items based on a purchase history of the firstselection of the plurality of menu items. In a thirty-seventhembodiment, the at least one application of any of the twenty-third tothirty-sixth embodiments may further configure the processor to: analyzethe inventory store based on the update to the inventory store, andadjust a price of the second selection of the plurality of menu items.The at least one application may be configured to adjust the price priorto providing the second selection of the plurality of menu items to theelectronic device.

In a thirty-eighth embodiment, a method of providing a dynamic menu atan establishment comprises displaying, on an electronic device, a firstplurality of menu items; receiving a selection of a first menu item ofthe plurality of menu items; sending, by the electronic device, a menuselection message to a server, wherein the menu selection messagecomprises the selection of the first menu item; receiving a responsemessage from the server, wherein the response message comprises arecommendation for one or more additional items; displaying, on theelectronic device, the one or more additional items; and receiving, onthe electronic device, a selection of a second item from the one or moreadditional items. In a thirty-ninth embodiment, the recommendation forthe one or more additional items in the thirty-eighth embodiment may bebased on an order history from the electronic device. In a fortiethembodiment, the recommendation for the one or more additional items inthe thirty-eighth or thirty-ninth embodiment may be based on an orderhistory for the establishment. In a forty-first embodiment, therecommendation for the one or more additional items in any of thethirty-eighth to fortieth embodiments may be based on an order historyfor a plurality of establishments. In a forty-second embodiment, therecommendation for the one or more additional items in any of thethirty-eighth to forty-first embodiments may be based on a time that theselection of the first menu item is received. In a forty-thirdembodiment, the time in the forty-second embodiment may comprise atleast one of a time of day, a day of the week, or a season. In aforty-fourth embodiment, the one or more additional items in any of thethirty-eighth to forty-third embodiments may comprise at least one of anitem previously purchased with the first menu item by one or morecustomers, or an item previously substituted for the first menu item byone or more customers. In a forty-fifth embodiment, the recommendationfor the one or more additional items in any of the thirty-eighth toforty-fourth embodiments may be based on a predicted amount of an item.In a forty-sixth embodiment, the one or more additional items in any ofthe thirty-eighth to forty-fifth embodiments may comprise anadvertisement. In a forty-seventh embodiment, the advertisement of theforty-sixth embodiment may be associated with the first menu item.

In a forty-eighth embodiment, a method of dynamically controlling aninventory comprises receiving, by a server, use quantity information fora first item of a plurality of items, where the use quantity informationcomprises an amount of the first item used at an establishment, updatingan inventory store based on the use quantity information, where theinventory store comprises quantity information for the plurality ofitems available at an establishment, comparing, by the server, thequantity information with a threshold amount for the first item of theplurality of items, generating, by the server, an order message for thefirst item based on the comparing, and receiving an additional quantityof the first item at the establishment in response to the generating ofthe order message. In a forty-ninth embodiment, the method of theforty-eighth embodiment may also include receiving, by the server, anorder request message, sending the order request message to an orderfulfillment display, and receiving the use quantity information inresponse to the receiving the order request message and sending theorder request message to the order fulfillment display. In a fiftiethembodiment, the first item in the forty-eighth or forty-ninth embodimentmay be an ingredient used in a first menu item. In a fifty-firstembodiment, the first item in the forty-eighth embodiment may be a firstmenu item, the first item may comprise a plurality of ingredients, andthe use quantity information may comprise a plurality of amountscorresponding to the plurality of ingredients. In a fifty-secondembodiment, generating the order message in any of the forty eighth tofifty first embodiments may comprise automatically generating the ordermessage for the first item. In a fifty-third embodiment, the thresholdamount of any of the forty-eighth to fifty-second embodiments maycomprise a predetermined inventory amount, and generating the ordermessage may comprise generating the order message when the quantityinformation is below the predetermined inventory amount. In afifty-fourth embodiment, the quantity of the first item in any of theforty-eight to fifty-second embodiments may comprise an amount of thefirst item used in a time period, the threshold amount may comprise anamount of the first item predicted to be used in the time period, andgenerating the order message may comprise generating the order messagewhen the amount of the first item used in the time period is greaterthan the amount of the first item predicted to be used in the timeperiod. In a fifty-fifth embodiment, the quantity of the first item inany of the forty-eighth to fifty-second embodiments may comprise aconsumption rate of the first item, the threshold amount may comprise apredetermined consumption rate, and generating the order message maycomprise generating the order message when the consumption rate of thefirst item is greater than the predetermined consumption rate.

While several embodiments have been provided in the present disclosure,it should be understood that the disclosed systems and methods may beembodied in many other specific forms without departing from the spiritor scope of the present disclosure. The present examples are to beconsidered as illustrative and not restrictive, and the intention is notto be limited to the details given herein. For example, the variouselements or components may be combined or integrated in another systemor certain features may be omitted or not implemented.

Also, techniques, systems, subsystems, and methods described andillustrated in the various embodiments as discrete or separate may becombined or integrated with other systems, modules, techniques, ormethods without departing from the scope of the present disclosure.Other items shown or discussed as directly coupled or communicating witheach other may be indirectly coupled or communicating through someinterface, device, or intermediate component, whether electrically,mechanically, or otherwise. Other examples of changes, substitutions,and alterations are ascertainable by one skilled in the art and could bemade without departing from the spirit and scope disclosed herein.

What is claimed is:
 1. A method for adding a menu item to an electronicmenu, the method comprising: providing an electronic menu to a customer,wherein the electronic menu comprises a plurality of item selections,wherein each item selection comprises one or more ingredients for theitem selection; receiving a request for a new item, wherein the new itemis not in the plurality of item selections, wherein the request for thenew item comprises a list of one or more new item ingredients; andadding the new item to the plurality of item selections based onreceiving the request for the new item from the customer.
 2. The methodof claim 1, further comprising: providing the electronic menu to asecond customer, wherein the electronic menu comprises the plurality ofitem selections comprising the new item
 3. The method of claim 1,further comprising: determining that the one or more new itemingredients are available in an ingredient inventory; preparing the newitem for the customer based on determining that the one or more new itemingredients are available in the ingredient inventory; and serving thenew item to the customer.
 4. The method of claim 1, further comprising:receiving a plurality of requests for the new item; determining that anumber of the plurality of requests for the new item exceeds athreshold; and providing feedback to the customer based on the number ofthe plurality of requests exceeding the threshold.
 5. The method ofclaim 4, wherein the feedback comprises at least one of a discount ornaming privileges for the new item.
 6. The method of claim 1, furthercomprising: sending a description of the new item to a social mediaoutlet in response to adding the new item to the plurality of itemselections.
 7. The method of claim 1, further comprising: providing alink to the new item to a social media outlet in response to adding thenew item to the plurality of item selections; and allowing anothercustomer to order the new item based on the link.
 8. The method of claim1, wherein the new item comprises a drink item.
 9. The method of claim1, wherein the new item comprises a food item.
 10. A method for creatinga new menu item, the method comprising: receiving, by an electronicdevice, a list of ingredients for a menu item; storing, by theelectronic device, the list of ingredients in a menu item store; andproviding the list of ingredients to an establishment, wherein a user ofthe electronic device receives the menu item from the establishmentbased on the list of ingredients provided to the establishment.
 11. Themethod of claim 10, wherein providing the list of ingredients to theestablishment comprises generating a new menu item message, wherein thenew menu item message comprises the list of ingredients; and sending, bythe electronic device, the new menu item message to the establishment.12. The method of claim 10, further comprising; receiving preparationinstructions for the menu item, storing the preparation instructions inthe menu item store; and providing the preparation instructions with thelist of ingredients to the establishment, wherein the user receives themenu item further based on the preparation instructions.
 13. The methodof claim 10, further comprising: sending a description of the menu itemto a social media site.
 14. The method of claim 10, further comprising:receiving an indication of a request for the menu item; and tracking thetotal number of requests for the menu item at the establishment usingthe indication of the request for the menu item.
 15. The method of claim10, further comprising: retrieving the list of ingredients from the menustore; and providing the list of ingredients to a second establishment,wherein the user of the electronic device receive the menu item from thesecond establishment based on the list of ingredients provided to thesecond establishment.
 16. The method of claim 10, further comprising:receiving a list of menu items from the establishment, wherein the listof menu items comprises the menu item received from the electronicdevice; and ordering a menu item from the list of menu items from theestablishment.
 17. The method of claim 10, further comprising: comparingthe list of ingredients for the menu item to a database ingredients forknown menu items; and determining that the list of ingredients does notsubstantially match any of the ingredients for the known menu items,wherein storing the list of ingredients in the menu item store occurs inresponse to determining that the list of ingredients does notsubstantially match any of the ingredients for the known menu items. 18.A method of providing a level of service to a customer at anestablishment, the method comprising: creating a customer profile for acustomer of an establishment, wherein the establishment comprises arestaurant or bar; storing customer information in the customer profileduring one or more visits to an establishment, wherein the customerinformation comprises at least one of a total amount of money spent bythe customer, an amount of money spent per customer visit, an amount ofprofit made on the customer, a number of guests associated with thecustomer during one or more visits, a time period of one or more visits,an amount of an item ordered, a type of item ordered, or any combinationthereof; determining a customer ranking based on the customerinformation in the customer profile, wherein the customer ranking isselected from a plurality of customer rankings; detecting a presence ofthe customer at the establishment; and providing a level of service tothe customer based on the customer ranking when the customer is at theestablishment.
 19. The method of claim 18, wherein the customer profilecomprises personal information, demographic information, billinginformation, preferences, login information, or any combination thereof.20. The method of claim 18, wherein creating the customer profilecomprises receiving the customer information from the customer.
 21. Themethod of claim 20, wherein the customer information comprises an imageof the customer.
 22. The method of claim 18, wherein creating thecustomer profile comprises: receiving customer information from thecustomer at the establishment; and generating a customer profile usingthe customer information in response to receiving the customerinformation.
 23. The method of claim 22, wherein receiving the customerinformation occurs in response to at least one of receiving an orderfrom the customer or receiving purchase information from the customer.24. The method of claim 18, further comprising: receiving valet parkinginformation for a vehicle of the customer; and adding the valet parkinginformation to the customer profile.
 25. The method of claim 24, furthercomprising: determining that the customer is leaving the establishment;retrieving the valet parking information from the customer profile;sending the valet parking information to a valet service to retrieve thecustomer's vehicle prior to the customer exiting the establishment. 26.The method of claim 25, wherein determining that the customer is leavingthe establishment comprises, receiving payment from the customer. 27.The method of claim 18, further comprising: updating the customerprofile based on the presence of the customer at the establishment,wherein updating the customer profile comprises storing information forat least one of a customer order, a customer order time, or a customerorder price.
 28. The method of claim 24, wherein detecting the presenceof the customer at the establishment is based on at least one ofreceiving valet parking information for the customer, visuallyidentifying the customer based on an image stored in the customerprofile, receiving login information for the customer, receiving paymentinformation for the customer, or detecting the presence of an electronicdevice associated with the customer.
 29. The method of claim 18, furthercomprising: providing an incentive to a customer based on the customerranking.
 30. The method of claim 29, wherein the incentive comprises aprogressive discount, wherein the progressive discount is based on thecustomer ranking.